Start by roasting the eggplants. Place the diced eggplants on a baking tray, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt.
Roast them in a preheated oven at 180°C (350°F) for about 20-25 minutes or until they become tender and slightly charred.
While the eggplants are roasting, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté until it becomes translucent.
Add the minced garlic to the pan and sauté for another minute until fragrant.
Stir in the diced tomatoes, ground cumin, ground paprika, and ground chili. Cook the mixture for about 10-15 minutes, or until the tomatoes have softened and the mixture thickens.
Once the roasted eggplants are ready, add them to the tomato mixture. Mash the eggplants with a fork or potato masher and mix everything together.
Continue to cook the mixture for another 10 minutes, stirring occasionally, until it reaches a thick consistency.
Season the Zaalouk with salt and black pepper to taste. Adjust the chili level according to your preference for spiciness.
Remove the Zaalouk from heat and let it cool to room temperature.
Garnish with fresh cilantro leaves before serving.
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