Make the chimichurri and let it steep: Finely chop 3/4 of the parsley and 3/4 of the cilantro. Mince or grate the garlic. In a bowl, mix the chopped herbs, garlic, lemon juice, brown sugar, olive oil, salt, and pepper into a loose sauce. Taste and adjust if needed. Cover and refrigerate for at least 30 minutes.

Slice the eggplants lengthwise into 3/4–1 1/4 inch slices. Sprinkle both sides generously with salt and place them on paper towels or a rack, with extra paper underneath. Let stand for 15–20 minutes so they release moisture.

Coarsely chop the pecans. Heat a skillet over medium-low heat, add a drizzle of olive oil and the chopped pecans. Sprinkle with a pinch of garlic powder, brown sugar, salt, and pepper. Stir regularly for 3–6 minutes until the nuts are fragrant and lightly toasted. Transfer to a plate and let cool.

Pat the eggplant slices very dry with paper towels. Lightly brush both sides with olive oil and season with garlic powder, pepper, and salt.

Heat a grill pan over high heat until very hot. Grill the eggplant slices for 4–6 minutes per side, until they have nice grill marks and are tender when pierced with a fork. Adjust the time for thicker or thinner slices.

Arrange the grilled eggplants on a serving platter, spoon the chimichurri over them, and sprinkle with the cooled pecan crumble. Garnish with the remaining chopped parsley and cilantro. Serve immediately. Enjoy!