Preheat your oven to 400°F (200°C) and prepare a parchment-lined baking sheet.

Prick the eggplants with a fork and place them on the baking sheet. Roast for 35–45 minutes until soft.

Chop the tomatoes into small pieces and set aside.

In a large skillet, heat 2 tablespoons of olive oil and sauté chopped tomatoes with minced garlic, paprika, cumin, cayenne, and salt for 15–20 minutes.

After roasting, scoop out and mash the eggplant flesh. Combine it with the tomato mixture and chopped cilantro in the skillet. Cook for an additional 10–15 minutes on low heat.

Stir in lemon juice and adjust seasoning. Cool to room temperature and refrigerate overnight for best flavor.

Serve at room temperature, garnished with additional olive oil and cilantro, with pita or vegetable sticks.