Mix spices (reserve a few pinches for serving) and about a tablespoon of olive oil in a small bowl. Set aside

Quarter eggplants lengthwise through rounded bottom avoiding the stem to leave the eggplant intact. Gently pry quarters open without detaching flesh from stem. Season with salt and then add the spice mixture coating the flesh well.

Set-up your grill/smoker for indirect smoking at 375 degrees. Cook eggplants in a single layer, turning occasionally, until golden brown all over, about 30-45 minutes total.

Serve eggplants on a plate topped with some oil, remaining spice mix, and parsley, then top with cilantro.