2 eggplants (unpeeled), ends trimmed, sliced into 1/2-inch thick rounds
Olive oil for frying
6 whole scallions, minced
1 tomato, minced
2 huge garlic cloves, minced
1/2 cup minced fresh herbs -- a mix of parsley and cilantro
Juice of 1-1/2 lemons
1-2 Tbsp extra-virgin olive oil
Fresh ground black pepper, to taste
Place eggplant slices in a colander, and toss with a generous amount of kosher salt. Set the colander over a bowl or plate, and let stand for 30 minutes, then rinse the eggplant and dry well.
In a frying pan filmed with olive oil, saute the eggplant over medium heat until cooked through but not crispy brown, approximately 8 minutes. Drain on paper towels.
Dice eggplant and place in a bowl with remaining ingredients. Mix thoroughly (with your hands -- the eggplant should break down), and set aside to marinate for several hours at room temperature.
Can be made up to 1 day ahead.