Slice the eggplants in half and soak them in salt water for 10mins, this removes the bitterness. Then wash them with water and place on baking sheet, drizzle with olive oil and roast them in the oven (skin side up) - around 35 minutes or longer depending on the size of the eggplants.
I also added whole mushrooms, whole garlic and cut zucchini as well.
In a large bowl, combine the finely chopped cucumbers, green onion, red pepper, green pepper, tomato, parsley, dill, lemon juice, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon black pepper. Toss to combine.
Place each eggplant on a large platter, flesh-side up. Using a spoon, mash the flesh and equally distribute the salad over each eggplant.
Mix the eggplant flesh with the salad to combine and spread over sliced bread or flat bread of choice or even with rice.
Serve the zucchini, garlic and mushroom as sides.