Peel 1 medium globe eggplant and cut into 1½in / 4cm cubes. Toss with salt in a colander and leave while preparing the other ingredients. Pat dry, wiping off excess salt.
Heat 2 tablespoons of olive oil in a large lidded pan. Add the eggplant, 3 large diced tomatoes and 3 minced garlic cloves.
Add 2 teaspoons of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of chili flakes and salt. Cook, stirring, for 5 minutes.
Add ¼ cup of chopped cilantro, ¼ cup of chopped parsley, and ⅓ cup of water. Bring to a boil, then cover and simmer for about 20 minutes, until very soft. Stir occasionally, adding water if needed.
Stir in the juice of 1 lemon. Mash to a thick, slightly chunky texture. Drizzle with olive oil and serve warm or at room temperature.
