Zaalouk

Toss eggplant with 1 tbsp of olive oil and salt. Cook in a single layer, shaking once, until soft and browned.

Warm the remaining olive oil in a skillet over medium heat. Add garlic, ground cumin and paprika and stir for 30 seconds, then add tomatoes and cook until thick.

Add roasted eggplant to spiced tomato, mash lightly with a spoon and simmer.

Stir in cilantro and lemon juice, taste and add more salt. Serve warm or at room temperature.