Eggplant With Preserved Lemon

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1 medium globe eggplant, about 1 pound

1 teaspoon ground cumin (preferably toasted), or more to taste

1/2 preserved lemon including flesh, finely diced, about 2-3 tablespoons

-- Juice of 1 lime, about 1 1/2 tablespoons, or to taste

-- Kosher salt to taste

-- Extra virgin olive oil to drizzle

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