Preheat your oven to 400°F (200°C) for roasting the eggplants, and line a baking sheet with parchment.

Prick the eggplants several times with a fork and place on the baking sheet to roast for 35-45 minutes.

Remove the roasted eggplants, let them cool, then scoop out the flesh into a mixing bowl.

Chop the tomatoes and cook in a saucepan with olive oil, garlic, spices, and salt for 15-20 minutes.

Stir cooked tomato mixture into the eggplant flesh, reduce heat, and cook for another 10-15 minutes.

Adjust seasonings with salt and lemon juice, then cool before serving.

Refrigerate overnight for best flavor, and serve garnished with olive oil and cilantro.