Fry the eggplants on all sides, turning them from time to time until the skin becomes burnt and the eggplants are soft to the touch. Set them aside to cool a little and peel them. Placed the soft and baked inside of the eggplants in a sieve and let it drain for about 5-10 minutes
Peel the onion and grate it on the small grater, then put it in the bowl. Put the eggplant on a wooden chopper and with the blade of a large knife, chop them finely until we get a paste. Put the eggplant paste in a bowl over the grated onion and mix with a wooden spoon, pouring a little oil, until we get a creamy paste. Add the mayonnaise, season with sea salt, freshly ground pepper and the juice from a quarter of a lemon.
Serve it immediately, spread on a slice of fresh bread and with fresh tomatoes and riped in the sun.
If the eggplant is of good quality and variety, and if you do not want to use mayonnaise, you can not add and you will get a dip with a more intense eggplant taste, but very tasty.