Garlicky Eggplant Salad With Tomato Sauce

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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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