Preheat the oven to 400°F (200°C). Cut the eggplants into cubes and place them on a baking sheet.

Drizzle with olive oil and sprinkle with salt. Roast in the oven for 25-30 minutes until tender.

In a mixing bowl, combine the roasted eggplant, cherry tomatoes, red onion, and parsley.

In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and black pepper. Pour over the salad and toss to combine.