1 large eggplant (about 600g), cut in half lengthwise
2 tablespoons tahini paste
2 tablespoons lemon juice
½ teaspoon finely grated garlic
¼ teaspoon salt
¼ teaspoon ground cumin
1 tablespoon minced parsley
Adjust oven rack 4 to 5 inches below the broiler and heat broiler.
Brush the cut sides of the eggplant with olive oil. Set the eggplant cut-side down on a foil-lined baking sheet.
Broil until the eggplant halves are very wrinkled and very tender when pressed, about 40 minutes.
Using a big spoon and scrape the flesh from the eggplant into a colander, allowing it to sit for 3 minutes.
Blend or mix together roasted eggplant, tahini, lemon juice, garlic, salt and cumin.
Stir in fresh parsley and drizzle with a splash of olive oil.