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Wash your eggplant and cut into 1-inch thick slices, then cut into large cubes.
Line a baking sheet with parchment paper and spray generously with avocado oil.
Add your eggplant cubes on top, spray again generously with avocado oil and season with salt.
Bake in a preheated oven set to 425°F (220°C) for about 40–45 minutes, tossing halfway through, until crispy and golden.
Once baked, let the eggplant cool for just a few minutes.
In the meantime, chop your cilantro and artichokes.
Save the marinade from the artichoke jar and toss it together with the eggplant, chopped cilantro, minced garlic and fresh lemon juice.
Add more salt if needed, give everything a really good toss and enjoy.