Wash the eggplants and trim the stem ends. Slice each eggplant lengthwise into 1/2-inch (about 1.2 cm) thick slices. Aim for uniform thickness so they cook evenly (about 8–10 slices per eggplant depending on size).

Salt (optional) to reduce bitterness and moisture

If your eggplants are large or likely to be bitter, arrange slices in a single layer on a rack or tray and sprinkle both sides lightly with 1/2 tsp of the salt from the ingredients. Let sit 20–30 minutes, then blot off any beads of moisture and excess salt with paper towels. If using Japanese/young eggplants, you can skip salting.

Make the marinade

In a shallow bowl or wide dish combine 6 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic, fresh thyme leaves, 1 tsp smoked paprika, 1/2 tsp ground cumin (if using), 1 tsp salt and 3/4 tsp black pepper. Whisk until emulsified.

Brush or toss slices

Brush both sides of each eggplant slice generously with the marinade (or arrange slices in a single layer and drizzle marinade over them, turning to coat). Reserve about 1 tbs of marinade for finishing. Let the slices sit 10–15 minutes to absorb flavor while you preheat the grill.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grill grates lightly to prevent sticking.

Grill slices

Place eggplant slices on the hot grill in a single layer. Grill 3–5 minutes per side without moving too often, until well-marked, golden to deep brown, and tender when pierced with a fork. For thicker slices, grill a minute or two longer. Use tongs to flip gently. If slices char too quickly, move to a slightly cooler part of the grill.

Finishing & Garnish

Transfer and dress

Transfer grilled eggplant to a serving platter. While still warm, drizzle the reserved 1 tbs marinade and the additional 1 tbs olive oil from the finishing ingredients over the slices to add shine and flavor. Squeeze the lemon wedges over the eggplant to taste.

Garnish

Sprinkle chopped fresh parsley and crumbled feta or goat cheese (if using) evenly over the slices.

Serve

Serve warm or at room temperature as a side dish, salad component, or layered in sandwiches/flatbreads. Leftovers keep in an airtight container in the refrigerator for up to 3 days; rewarm gently or serve chilled.