Zaalouk for Morocco's Atlas Lions! (Moroccan Eggplant & Tomato Salad)

Broil eggplants until charred, then scoop flesh out with a spoon. Add olive oil to a pan over medium-low heat. Once oil is hot, add paprika, cumin, and bloom for 30 seconds. Add garlic and cook until fragrant. Then add the grated tomato, the chopped herbs, black pepper, and a pinch of salt, cook until the tomato becomes thick and concentrated (about 10 minutes). Add the eggplant and the poked chili. Place pan over medium-low heat with a lid and let simmer for 15 minutes. Remove the lid, remove the chili, mash everything together with a wooden spoon and continue cooking for another 10 minutes to reduce liquid. Once reduced, finish with a squeeze of lemon juice. Serve with a drizzle of olive oil, garnish with cilantro or parsley.