It helps to know: This recipe requires a blender, a small terrine or gratin dish, and a second baking dish large enough to hold the terrine.
Preheat your oven to 375°F.
Place the eggplants on individual sheets of aluminum foil, coat with olive oil, and sprinkle with a pinch each of salt and pepper.
Wrap up the eggplants, set them on a baking sheet, and bake for 1 hour.
Remove the pan from your oven, leaving the oven on.
Open the foil, slice the eggplants in half lengthwise, and let them cool to room temperature.
Once the eggplants are cool (don’t skimp on this part or you’ll cook the eggs! ), discard any seed pockets (don’t worry about getting every seed).
Scoop the insides into a large bowl and discard the skin.
Stir in the crème fraîche, garlic, cumin, cayenne, eggs, and a generous pinch each of salt and pepper.
Pour the mixture into a food processor or blender, and blend on high speed until smooth.
Line the terrine with aluminum foil or parchment paper.
Pour the eggplant mixture into the prepared dish.
Set the terrine into the larger baking dish and fill the baking dish with water so it comes one-third of the way up the sides of the terrine.
Bake the terrine sitting in water (called a bain-marie), for 1½ hours.
Remove the baking dish from your oven, remove the terrine from the baking dish, and let the pâté cool completely.
Serve alongside the toasted sourdough.