4 eggplants (2 kg raw)
5 cloves of garlic
5 tablespoons of olive oil
3 tablespoons of vinegar
1/2 teaspoon cumin
salt.

Remove the heads from the eggplants. Cut the eggplants into large slices (with the skin). Steam them for 15 minutes (pressure cooker) with the garlic cloves in their skins.

After cooking, crush the garlic cloves to extract the pulp. Place the cooked eggplants and the flesh of the garlic cloves in a deep dish. Add the oil, vinegar, salt and cumin. Mix everything.

Leave to cool. Serve on slices of toast as an appetizer, or on plates as a starter.