Begin by slicing each eggplant into ½ inch rounds and sprinkle salt on both sides. Let them sit for 20-30 minutes.

Pat the eggplant slices dry with a paper towel after 20-30 minutes to maintain texture.

In a mixing bowl, combine olive oil, smoked paprika, ground cumin, cayenne pepper, garlic powder, salt, black pepper, and lemon juice to create the spice rub.

Generously brush both sides of the eggplant rounds with the spice mixture.

Preheat your grill to medium-high heat, around 400°F (200°C), before grilling the eggplants.

Grill the eggplant rounds for 4-5 minutes per side until charred and tender.

Serve the grilled eggplant warm, garnished with parsley or cilantro, and drizzled with yogurt or sour cream if desired.