4Tbspcilantro (fresh coriander), coarsely choppedPlus extra for garnish, if desired.
For the Roasted Eggplant / Aubergine:
Preheat your oven to 400°F (200°C). Line a large baking sheet with foil.
Slice aubergine into thick (¾" / 2cm) rounds. Salt liberally and let sit for 30 minutes to allow the aubergine to sweat. Rinse off the salt, drizzle with olive oil and add a little extra salt, and bake at 400°F (200°C) for 35 minutes.
Remove from the oven and allow to cool, then slice into bite-sized pieces.
For the Zaalouk:
In a saucepan over medium heat add your olive oil. Once the oil is warmed add your garlic, paprika, cumin, cumin seeds, coriander, and urfa biber (if you have it). Cook until fragrant, about 2 minutes. Add your salt, pepper, tomatoes, preserved lemon, bay leaf, and the water and cook for 5 minutes. Finally, add your aubergine (eggplant) and cook for an additional 5 minutes.
Remove from heat, stir in fresh coriander (cilantro) and lemon juice, and serve with warm bread.
As a main course with bread this will serve 4, 6-8 as part of a mezze.