Bake eggplants in an oven, cool and peel, cut into 2/5-3/5 inch (1-1 1/2 cm) wide chunks.

Drain brine off shrimps and fry them in vegetable oil together with chopped onion and garlic until golden.

To make dressing, mix soy sauce with lemon juice, sugar and salt.

Put eggplant slices on a serving platter, top with diced boiled egg and fried shrimps with onion. Pour the salad with the dressing and garnish with shredded pepper.