Eggplant sandwich paste with cumin

We had this old recipe of grilled eggplats which I now developed into an eggplant sandwich paste. The good thing about it is that it can be seasoned in various ways, this time I made a cumin and turmeric version, but soon there will be other versions too :)

Ingredients 

• 3 big eggplants
• 2 cloves of garlic 
• olive oil
• salt, pepper
• 1 tomato
• 2 teaspoons of ground cumin
• half a teaspoon of turmeric
• juice of quarter of a lime

Wash the eggplants, and cut them in half. With a smaller knife slice the inside of the eggplants on the bias from both directions but do not cut through the husk. Place thin slices of garlic into the cuttings. Oil the top of the eggplants with a bit of olive oil and sprinkle some salt and pepper on them. Cover them with tin foil and cok them in the oven at 200 deg Celsius at least for an hour or until the inside of the eggplant becomes completely soft and creamy, so that you can easily smash it with a fork. It doesn't matter if the husk becomes crispy a little bit, we won't be using that in this recipe (although that part of the eggplant is very tasty too). When it's done, crape the inside of the eggplants out of the husk. Add some more salt, and the cumin, turmeric and lime juice. At the end, cut the core out of the tomato and chop it fine, mix it with the paste. Mix the whole thing and taste it, it might need some extra salt or seasoning. I think by the next day it was even better than when it was fresh.