Roasted eggplant with smoked paprika

Heat an enamel cast-iron pot (e.g., le Creuset), prick 2 large eggplants with a fork (~ 1 kg / 2 lbs), put in pot and cook over moderate heat for approximately 40 minutes, until the outside is charred and the inside is soft. Make a lengthwise cut in the eggplants and put them in a colander to drain and cool off. When cool enough to handle, open each eggplant in two and scrape out the meat, removing the majority of seeds and discarding them along with the skin. Mash the meat with a fork.
Mix 6 roughly chopped garlic cloves with salt, and saute in a pan with olive oil along with a a can of diced tomatoes (~750 gr / 2+ cups), a big fistful of chopped parsley, 1 teaspoon cumin and 2 teaspoons of sweet smoked paprika powder.
Add the eggplant meat and cook it all through for 10-15 minutes.
Stir in the juice from half a lemon and serve warm or at room temperature.