– 1 Put the garlic and whole aubergines in the basketof a steamer. Cover and cook for 40 mins. Leave to cool slightly, then cut the aubergines intoof them. Collect the pulp with a spoon and squeezethe skin of the garlic cloves to extract the flesh.– 2Place the eggplant and garlic pulp in the bowl of amixer, with salt and pepper. Mix to geta mash. Pour the mixture into a salad bowl.Add the egg yolk and strong mustard. Mix with a whisk, incorporating the olive oil little by little, as if you were making mayonnaise. addthe lemon juice, mix, check the seasoning,then put the preparation in the refrigerator untiltime to serve.-3 Just before serving, remove the eggplant caviar from thefridge. Plunge the 2 tomatoes 30 sec in apot of boiling water. Peel them, cut them intosmall cubes and add them to the eggplant caviar.Serve with slices of toasted bread.