Preheat oven to 425F.

Using a sharp knife, slice each eggplant in half, lengthwise. Drizzle the flesh of each eggplant with olive oil, around 3 tablespoons total. Line a baking sheet with parchment paper and place the eggplants in a single layer, flesh-side down. Transfer to the oven and cook, undisturbed, until the eggplants are fork-tender and the flesh turns deep brown, around 35 minutes or longer depending on the size of the eggplants.

Place a wooden cutting board with one edge positioned over your sink and the other end propped up by a small plate to create a slope. Transfer the eggplants to the board, flesh-side down, and place a second board or large platter overtop to weigh them down. Let the eggplants drain 30 minutes or until most of the bitter liquid is gone.

Meanwhile, in a large bowl, combine the 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 and let sit 10 minutes before tasting and adjusting with salt and pepper as desired.

To serve, 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.