Sprinkle salt on the eggplant: Place eggplant cubes in a colander and sprinkle with kosher salt. Let them sit for a few minutes while preparing other ingredients. Wipe the eggplant dry before cooking to remove excess salt.

Cook the vegetables: Heat 2 tablespoons of olive oil in a large non-stick pan with a lid. Add the eggplant, tomatoes, and minced garlic. Season with kosher salt, cumin, paprika, and red pepper flakes. Stir and cook for about 5 minutes, then add cilantro, parsley, and approximately ⅓ cup of water.

Simmer the mixture: Bring to a boil, then reduce the heat. Cover and let simmer until the eggplant and tomatoes are very soft, about 20 minutes. Stir occasionally, adding more water if necessary to prevent sticking.

Mash and finish: Once the vegetables are tender, stir in the lemon juice. Use a potato masher or fork to mash to your preferred consistency, whether smooth or slightly chunky. Remove from heat.

Serve: Transfer the zaalouk to a serving dish. You can serve it warm, at room temperature, or chilled. Garnish with a drizzle of olive oil, fresh cilantro, and a sprinkle of red pepper flakes. Enjoy with pita bread or crusty bread.