Great when warm or chilled as a dip with pita chips or fresh vegetables, also great instead of hummus as a spread on a veggie wrap or panini. Try cooking the eggplant on a grill instead of in the oven for an even smokier flavor.
Preheat oven to 450° Farenheit.
Cut Japanese eggplant into four pieces (half lengthwise, then cut those halves in half.) Toss eggplant and carrots with a tablespoon or two of olive oil, salt, and pepper on a baking sheet.
Roast eggplant and carrots about 20 minutes or until tender, tossing frequently to prevent burning. Add cumin seeds during last 5 minutes of cooking continue roasting, another 5 minutes. Remove from oven and let cool.
In a food processor, combine garlic, sour cream, harissa, and spices. Add salt and pepper to taste. When cool enough to handle, add eggplant and carrots. Process until very smooth.
Serve in a small bowl; drizzle the top with olive oil and top with toasted pine nuts, if desired.