Grill eggplant under the broiler, turning often.

Halve the lemons and squeeze the juice. Set juice aside and put the peels into a small bowl of cold water. When the eggplants are cool enough to handle, strip away the skin and scoop out and discard any large seed pockets. Place the remaining eggplant pulp in the lemon water. After 3 to 5 minutes  drain athe eggplant pulp and queeze dry.

Mash the eggplant in a bowl and blend in the olive oil, 2/3 of the lemon juice, chopped parsley, garlic and cumin. Season to taste with additional olive oil, lemon juice, salt and pepper.

Serve as a salad:
Chill well before serving and top with feta cheese, slices of cucumber, tomatoes, olives, green pepper and walnuts. Warm pita bread is a good side.

Serve as a sandwich:
Chill, add the toppings as before and toss. Use pocket bread and stuff each with generous portions.