Garlicky Eggplant Salad With Tomato Sauce

Ingredients

• 2 pounds small eggplants—peeled, quartered lengthwise, then halved crosswise
• 6 medium garlic cloves, halved
• 2 tablespoons extra-virgin olive oil
• One 28-ounce can peeled Italian plum tomatoes, coarsely chopped, juices reserved
• 1/2 cup coarsely chopped cilantro
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/8 teaspoon crushed red pepper
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground pepper

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