Preheat your oven to 400˚F (200˚C). Prick globe eggplants with a fork and place on a lined baking sheet. Roast for 35-45 minutes until tender.

Once cool, cut eggplants in half and scoop out flesh into a bowl. Mash until creamy.

Chop tomatoes and heat olive oil in a saucepan over medium heat. Add tomatoes, garlic, paprika, cumin, cayenne, and salt. Cook for 15-20 minutes.

Stir the mashed eggplant into the tomato mixture and reduce heat. Cook for an additional 10-15 minutes.

Remove from heat and stir in cilantro and lemon juice. Adjust seasoning to taste and cool.

Refrigerate Zaalouk overnight to allow flavors to meld. Serve at room temperature with garnishes.