Eggplant Salad: Shlada De-al Bedenjan

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4 eggplant

1 teaspoon salt, plus more as needed

2 tablespoons extra-virgin olive oil

2 large tomatoes, peeled and grated

1/2 onion, finely chopped

4 cloves garlic, finely chopped

1 tablespoon paprika

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

4 flat-leaf parsley sprigs, finely chopped

4 cilantro sprigs, finely chopped

2 tablespoons red wine vinegar

2 lemons, quartered