Slice the eggplants into ½-inch thick rounds and sprinkle them generously with salt. Allow the eggplant slices to sit for 20–30 minutes.

In a mixing bowl, combine olive oil, smoked paprika, ground cumin, cayenne pepper, garlic powder, salt, black pepper, and lemon juice. Stir until smooth.

Using a brush or your hands, coat both sides of each eggplant slice with the spice mixture.

Preheat your grill to medium-high heat (around 400°F). Grill each slice for about 4–5 minutes per side.

Remove the eggplant slices from the grill, garnish with parsley or cilantro, and serve warm or at room temperature.