Turn a gas grill on to high heat. Place the eggplant on the grill and cook, turning once or twice, until entirely soft and wrinkled, and the skin is charred and flaky. Remove from the grill.

Split each eggplant open along one side and open it up flat. Sprinkle some salt on the flesh, then lie the pieces in a colander, flesh side down. Let the eggplant sit in the colander for at least an hour. Scoop the flesh away from the peel, then use your clean hands to squeeze out as much water as possible. Transfer the eggplant to a bowl.

Dice the entire lemon, rind and all, as finely as possible. Add the lemon, olive oil, garlic, and fresh ground pepper; stir to combine.

Let sit for at least an hour. Stir in the parsley and mint just before serving.

About the lemons: Sometimes preserved lemon may be found in a grocery store, near the bulk olives. If you’re not so lucky, look for them in jars in the Mediterranean section or in a specialty food store.