Step 1Heat the grill or broiler. Grill or broil the eggplants, turning them often, until their skin blisters and begins to blacken, then peel them.
Step 2Chop the eggplant pulp fine with a knife or in a food processor. Transfer the eggplant to a bowl. Add the garlic and onion and mix well. Stir in the mayonnaise, lemon juice and salt and pepper to taste; the mixture should be generously seasoned. Lightly stir in the eggs and taste again. Refrigerate in a covered container at least 30 minutes to blend flavors.
Step 3Serve cold in a shallow bowl or spread in a thick layer on a plate.