2 medium eggplants (1 3⁄4 lbs.)
1⁄2 tsp. whole cumin seeds
1⁄4 cup extra virgin olive oil, plus more to garnish
1 bunch radishes, trimmed
1 large kohlrabi, trimmed
3 tbsp. mayonnaise, preferably homemade
2 tbsp. fresh lemon juice
2 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
Pinch of cayenne
Pinch of ground cinnamon
1 large garlic clove, finely grated
1⁄4 cup oil-cured niçoise olives, pitted and roughly chopped
Aleppo pepper, to garnish