Preheat the oven to 400 and line a sheet pan with parchment paper.

Place the eggplants on the sheet pan and pierce all over with a fork.

Add the garlic heads to a separate sheet of parchment paper, drizzle the tops with olive oil and season with salt, then wrap the garlic in the parchment paper and place next to the eggplant.

Place the sheet pan in the oven for 45 minutes, remove the garlic and flip the eggplant, then place the eggplant back in the oven for another 45 minutes, until fork tender.

Remove the eggplant from the oven and allow it to cool, then carefully peel away the skin.

Chop the eggplant into small pieces, then place in a mesh strainer and press to strain the liquid.

Add the eggplant to a mixing bowl, then add the garlic by squeezing it out of the heads.

Add the sun-dried tomatoes, chives, basil, parsley, olive oil, honey, lemon juice, balsamic vinegar, tamari, salt, paprika, cumin and feta.

Mix everything together until well combined.

Place the salad into a shallow bowl, top with walnuts, chives, lemon zest and olive oil, if using.

Serve with bread or crackers, if desired.