Cut four large eggplants in halves, lengthwise. Put them in a baking dish, spray with olive oil, cumin and sea salt and bake at 390°F until the inside is soft. When ready, scrape the inside with a spoon and put in a bowl. Discard the peel.
Put the roasted eggplants, 1 small shallot or garlic if you prefer, 2 tablespoons of tahini (sesame paste), 4 tablespoons of olive oil, the juice of half a lemon, salt, pepper, cumin and cardamom in a food processor. Make a soft purée and taste to correct the seasoning.
Put a large spoonful of eggplant purée in a low dish and roll it out with a spoon; put four figs cut into halves or quarters, rough bindweed fruit, arugula or nice mixed greens, cherry tomatoes and cashews. There’s a picture of what I used.
You can add scallion, bell peppers, olives, avocado, blueberries, whatever you have and like because the main ingredient is the EGGPLANT
Recipe by: @valenmacauliffe