Preheat your oven to 400°F (200°C).

Using a fork, prick several holes in the skin of each eggplant, place on a baking sheet, and roast for 35-45 minutes.

While the eggplants are roasting, wash and dice the tomatoes.

In a saucepan, heat olive oil and cook the chopped tomatoes, garlic, paprika, cumin, cayenne, and salt for 15-20 minutes.

Once the eggplants are roasted, scoop out the flesh and mix it into the saucepan.

Remove from heat and stir in lemon juice; taste and adjust salt if needed.

Allow to cool, refrigerate for at least one hour, then serve at room temperature.