Preheat oven to 400℉.
Dice two eggplants into cubes. Sprinkle it with salt and let it sit for 15 minutes in a colander. After 15 minutes, rinse with cold water.
Drizzle with 1 tbsp of olive oil and add all the spices (cumin, paprika, curry powder, garlic powder).
Roast for 30 minutes, and turn them halfway.
After 30 minutes take out eggplant from the oven and let it cool down completely.
Chop walnuts into smaller pieces, chop cilantro.
In the separate bowl whisk together olive oil, lemon juice, honey and 1 tsp of salt.
Combine roasted eggplant, walnuts, cilantro and honey lemon dressing.
Serve right away or let it sit for a few hours to let all the flavors marinate.
