Bake eggplants in an oven, cool, peel them and cut into 1/5-3/5 inch (1-1.5 cm) thick circles. Drain the liquid from shrimps. Clean and chop garlic. Fry shrimps and garlic in preheated oil until golden.
To make sauce blend lime juice with sugar and soy sauce, mix well until smooth and homogenous.
Place eggplant circles on a salad plate, cover with onion circles and diced egg, sprinkle with fried shrimps and pour with the prepared sauce.
Top with chopped greens and shredded finely chili pepper before serving.
