| 1 | large eggplant |
| 1 tablespoon | cumin seeds, pounded with mortar and pestle |
| 1 teaspoon | cumin powder |
| salt and pepper |
| a tiny pinch | chili powder |
| juice of half a lemon |
| 1 clove | garlic, crushed |
Preheat oven to its top temperature. Put the whole eggplant on a baking tray, and bake for 1 hour. Take it out, cut it open, and scrape out all the inside (at this point, the caviar reference will become obvious) into a bowl. Stir in all the other ingredients, tasting as you go. Adjust the amounts of flavourings to your taste. Serve warm or room temperature, on sliced toasted sourdough breadstick, or whatever you like.
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