Begin by roasting the eggplants. Place the diced eggplants on a baking tray, drizzle them with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Roast in a preheated oven at 180°C (350°F) for approximately 20-25 minutes, or until they turn tender and acquire a slight char.
While the eggplants are roasting, warm the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and cook until it becomes translucent.
Add the minced garlic to the pan and sauté for an additional minute until it becomes aromatic.
Add the diced tomatoes, ground cumin, ground paprika, and ground chili into the pan. Cook the mixture for about 10-15 minutes, or until the tomatoes have softened, and the mixture thickens.
Once the roasted eggplants are prepared, add them to the tomato mixture. Use a fork or potato masher to crush the eggplants and thoroughly combine everything.
Continue cooking the mixture for an additional 10 minutes, occasionally stirring, until it attains a thick consistency.
Season the Zaalouk with salt and black pepper to your taste. Adjust the level of chili according to your preferred level of spiciness.
Remove the Zaalouk from the heat and allow it to cool to room temperature.
Prior to serving, adorn it with fresh cilantro leaves.