Step 1

Begin by peeling the eggplant in a zebra pattern (every other section is peeled) and cutting into 1 inch cubes.

Step 2

Next, grate the the tomatoes with a metal grater and set aside.

Step 3

In a large sauté pan, heat up the olive oil over medium heat. Add in the cubed eggplant and cook, stirring for a few minutes. Cover and continue to cook for 20 minutes until the eggplant has completely softened.

Step 4

Once softened, begin mashing the eggplant roughly. It's fine to leave some pieces to have more texture.

Step 5

Mix in the grated tomato along with the tomato paste, paprika, cumin, salt, pepper and crushed garlic. Continue to cook for about 10 minutes to allow all the flavours to combine together and for the tomato to reduce.

Step 6

Pour in the lemon juice and sprinkle with the cilantro and parsley. Toss to combine. Taste and adjust for more lemon juice or salt per preference.

Step 7

Serve warm, at room temperature or cold.