Preheat oven to 180°C. With a fork, prick eggplant all over and oil slightly. Wrap garlic, oiled and salted, in foil and place both on a baking sheet and place in oven. Roast both for 40-60 minutes - the garlic should be very soft and the eggplant should be soft and collapsed. Remove from oven and cool.

Cut eggplant in half and scoop out flesh with a spoon. Place in a sieve and strain juices.

Cut garlic in half across the equator and squeeze the flesh out like toothpaste into a small bowl. Season with sea salt and pepper, juice of half a lemon and 1 tbsp of olive oil. Use a fork to mix to a purée.

Place drained eggplant in a bowl and add vinegar. Whisk mixture while pouring in remaining 5 tbsp of olive oil, little by little as though making mayonnaise, until the eggplant mixture is creamy and light. Season with salt and pepper, and fold through parsley.

To serve, spread garlic purée on warm toasted bread slices and dollop eggplant caviar on top.