Slice the eggplant and sprinkle with sea salt. Let this sit for 30 minutes. Wipe off the salt moisutre, and brush with about 1/2 TBS olive oil. Cook over a hot charcole grill until charred and softened. (time will depend on the heat of the grill) Dice cooked eggplant into bite sized pieces.
Meanwhile, in a large bowl, combine cilantro, parsley, green onions, red onion, garlic cloves, lemon zest, cumin, turmeric, salt, and pepper. Whisk together remaining olive oil with lemon juice. Pour over the herbs and toss to coat.
Spread about 1/4 cup of hummus over each tortilla. Top with diced eggplant and the herb mixture. Roll up and serve.