Place eggplants on a baking sheet. Pierce several times with a fork and place in a preheated 375 degree oven for approx. 1 hour, rotating the eggplants once halfway through. Remove from oven and allow to cool.
Heat oil in a medium saute pan over medium high heat. Add onion and saute until just translucent, approx. 5 mins. Add garlic and saute until fragrant. Add tomatoes and bring to a boil. Reduce heat to a simmer and allow to cook until most of the liquid has evaporated.
In the meantime, peel cooled eggplant and chop meat into chunks. Add to reduced tomatoes along with salt, pepper, cumin, paprika, harissa, vinegar, parsley, cilantro and honey. Continue cooking until all the liquid has evaporated. Adjust seasoning to taste.
Cool and serve at room temperature. This salad tastes better the next day as the flavors have a chance to marinate. Simply cover, refrigerate and then remove from the refrigerator approx. 30 mins before serving.