Preheat the oven to gas 7, 220°C, fan 200°C. Slice the top off the garlic bulb. Sit it on a piece of foil and drizzle with olive oil. Scrunch the foil together to make a parcel and put on a baking tray, with the whole aubergine. Roast in the oven for 30-40 minutes, until the aubergine is blackened and tender.
Allow the aubergine to cool, then peel and discard the skin. Finely chop the flesh and transfer to a bowl. Squeeze out the pulp from the garlic bulb and add to the bowl with the crème fraîche, lemon juice, cumin and a pinch of salt.
Mash the mixture together with a fork. Serve with crudités to dip, such as carrots, baby corn and cucumber.