Roast the whole Eggplant over an open flame, under a broiler, or in a 220°C (425°F) oven until the skin is charred and the flesh has collapsed (about 25–40 minutes); let cool, then peel and roughly chop or mash the flesh.
Meanwhile, core and chop the Tomato into small pieces (or crush by hand) so they break down quickly when cooked.
Warm a generous splash of Extra-Virgin Olive Oil in a large skillet over medium heat, then add minced Garlic and sauté for 30–60 seconds until fragrant but not browned.
Add the chopped tomatoes to the skillet along with Ground Cumin, Sweet Paprika, a pinch of Cayenne Pepper (to taste), and Salt and Black Pepper; cook, stirring occasionally, until the tomatoes have released their juices and started to reduce, about 8–12 minutes.
Stir the roasted eggplant into the tomato mixture, break it up with a spoon, and simmer together for another 8–10 minutes so the flavors meld and the mixture thickens; mash to your preferred texture (smooth or slightly chunky).
Taste and brighten the dish with Lemon Juice; stir in plenty of freshly chopped Cilantro and Parsley for freshness.
Adjust seasoning with more salt, pepper, or cayenne if needed, drizzle with a little extra olive oil if desired, and serve warm or at room temperature with bread, pita, or as part of a mezze spread.
