Moroccan Eggplant

Steps

1. Cut the eggplants into pieces, ensuring they are not too thick or thin.
2. Heat avocado oil (or vegetable oil) in a pan over medium-high heat until it is hot enough to bubble when eggplant is added.
3. Fry the eggplant for approximately 3 minutes on each side until soft and lightly browned. Remove from the pan and set aside.
4. Repeat the frying process with remaining eggplants, removing excess oil using paper towels.
5. Clean cilantro by soaking it in a bowl of salt water for a few minutes to remove bugs.
6. Peel garlic cloves (3-4) and place them in a food processor along with the cleaned cilantro.
7. Process the cilantro and garlic until they form a paste.
8. In a separate pot, combine 1 full spoon of tomato paste, juice from a whole lemon, about 1 cup of water, paprika (about 1 teaspoon), salt (about 1 teaspoon), and the cilantro-garlic paste.
9. Mix the sauce ingredients until combined. Add the fried eggplant to the sauce, ensuring it is covered.
10. Allow the dish to simmer so that the eggplant absorbs all the flavors. Refrigerate overnight before serving.