Pork Tenderloin with Eggplant Relish

Ingredients

• 3 mild frying peppers, such as Hungarian or banana, halved and seeded
• 1 small jalapeno pepper, halved (remove seeds for less heat)
• 2 medium Japanese eggplants (about 14 ounces total)
• 1 bunch scallions
• 6 cloves garlic, unpeeled
• 2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 4 pieces
• 1 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon paprika, plus more for garnish
• 2 tablespoons chopped fresh parsley

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