Wash eggplants, poke with a fork in various places and wrap in foil. Bake in 375 degree oven or cook over an open fire on hot grill or charcoal and cook on all sides until very soft. This procedure will take about 20-25 minutes depending on the method used. Let cool slightly, slice in half and scoop out pulp onto a cutting board and immediately squeeze on lemon juice to keep pulp from turning dark. Rough chop the pulp into pieces and mix with the remaining ingredients. Serve as appetizer with sourdough toasted bread slices. If using Greek paximadi, lightly drizzle water on the paximadi to soften, lightly drizzle with olive oil and top with the eggplant mixture.