Using a sharp knife, carefully slice the eggplants, lengthwise, into long slices, about ¾-inch thick. Sprinkle all over with kosher salt and set aside on a baking sheet. \nIn a small bowl, combine the lemon juice and zest, capers, pistachios, golden raisins, parsley and mint. Drizzle with 1-2 tsp olive oil and mix until well combined. Season to taste with salt and set aside, allowing the flavors to meld. \nIn another small bowl, whisk ¼ cup olive oil with 1 Tbsp Morocco spice and ½ tsp salt.\nDab the eggplant slices with paper towels or a clean kitchen towel, absorbing as much liquid as possible.\nHeat a grill, grill-pan or griddle to medium-high heat. Brush both sides of each eggplant slice with the Morocco-spiced oil. Place the eggplant slices diagonally on preheated grill grates. Grill until the eggplant begins to soften and golden-brown grill marks appear, about 3-4 minutes. Flip over and continue grilling until tender and well marked on the other side, about 3-4 minutes more. \nTransfer to a large serving platter and sprinkle with herby topping. Serve warm or at room temperature.