Recipe: Eggplant Caviar with Cumin

1/ Cut the eggplants in half and place them on your oven grill at 200° until a knife goes through easily.
2/ Let cool for a moment to remove the eggplant pulp, put in a food processor or blender and mix, add the garlic, a pinch of salt, pepper and cumin, as well as the olive oil.
3/ Transfer to a salad bowl and refrigerate.
Best served chilled, as an appetizer or sauce for raw vegetables, or as a starter in hollowed-out tomatoes