Some people claim they don't like eggplants but I've never seen anyone turn down eggplant spread! Serve on slices of good rustic crusty bread. This is also good topped with pickled herring for a nice contrast.
Cut off the stem of the eggplant and cut the eggplant in half. Sprinkle the cut side with sea salt and let rest upside down in a colander for 30 minutes. Preheat the oven to 200 degrees C.
Wipe the salt off the eggplant. Cut a criss-cross patten into the eggplant about 2cm deep and insert slivers of garlic into the cuts. Sprinkle with cumin and a little salt and pepper (see picture). Roast the eggplant cut side up for about 1 hour.
Remove from the oven and set aside until cool enough to handle. Scoop the flesh out into a bowl and discard the skin. Add the cilantro and mash with a fork, tasting for seasoning.