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Preheat your oven to 425°F (220°C).
Cut the eggplant in half lengthwise. Score the flesh diagonally in both directions, being careful not to pierce through the skin.
Line a baking sheet with parchment paper. Drizzle a little olive oil on the parchment where the eggplants will sit and sprinkle with salt. Place the eggplants face down on the baking sheet and bake for about 40 minutes without lifting them.
When the tops of the peels look shriveled, remove the tray from the oven. Carefully lift the eggplants and scoop out the flesh. Let it cool completely.
Finely chop the eggplant flesh and place it in a bowl. Add finely diced cucumber and tomato.
Add the minced garlic, lemon juice, olive oil, and salt. Mix well until everything is evenly combined.
Transfer to a serving bowl and enjoy chilled. Store leftovers in an airtight container in the refrigerator for up to one week!