Wash the aubergines, prick several times with a fork. Bake on a baking rack in the oven (put aluminum foil underneath) on the middle rack for 30-40 minutes. Rotate from time to time.
Let the eggplants cool down a little and peel off the skin. Chop the pulp very finely with a sharp knife and drizzle with lemon juice. Peel the garlic, chop it very finely and stir in. Stir in mayonnaise and oil. Season to taste with salt, pepper and sugar.