Eggplant Puree

Directions
Preheat oven to 200 °C (390 °F).
Bake whole eggplants at 160 °C (320 °F) for 30 min or as needed, depending on size of eggplant.
Once baked, cut eggplants open lengthwise.
Scrape out flesh with spoon and puree it in the food processor bowl.
Add tahini, lemon juice, garlic, salt, and cumin to puree. Mix well.
Place puree on serving dish.
Drizzle with olive oil. Wash, dry, and quarter tomatoes; then arrange them around dish. Serve cool.