Roast the eggplant directly over a charcoal grill or gas burner, or under the broiler until blackened and softened.

Turn the eggplant with tongs and repeat until evenly charred and softened.

Set aside to cool.

Pick off as much of the eggplant skin as possible.

Cut the eggplant flesh into strips less than 1 inch wide.

Remove any blackish seeds.

Transfer the eggplant strips to a colander set over a deep dish to drain for at least 30 minutes.

Transfer the drained eggplant to a medium bowl.

Add minced garlic, diced red and yellow bell peppers, diced cucumber, chopped parsley, and olive oil.

Add fresh lemon juice and toss well.

Season with salt and freshly ground black pepper before serving.