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The first step is to roast your eggplant.
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I like to do this over an open flame, either on a grill or over a gas range flame, but you can also roast it in your oven.
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Here is the process:
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Wash and dry eggplant.
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Pierce it a few times with a fork to vent.
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Wrap the eggplant generously with aluminum foil cover it completely with at least 3 layers.
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Make sure all sides are closed tightly.
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Place foil-covered eggplant on top of the gas range grate or grill over the open flame.
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On my gas stove, I usually turn the flame a little higher than medium.
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Allow eggplant to roast over the flame for 15-30 minutes, giving it a quarter turn every 5 minutes as it cooks.
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The larger the eggplant, the longer it will take to roast.
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Smaller eggplants (like Japanese eggplants) will roast more quickly.
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Dont worry about going too long the tough outer skin of the eggplant and the foil will protect the flesh inside from burning.
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Once the eggplant is very tender and collapsing, remove from heat with tongs and set aside.
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Careful, the tin foil will be extremely hot!
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Allow to cool inside the tin foil for a few minutes.
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Then unwrap the eggplant carefully (there will be hot steam inside).
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Slice the eggplant open.
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Remove pulp from roasted eggplant and place it into a bowl along with some of the smoky roasting liquid.
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Allow it to cool to room temperature.
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If you do not have a gas range or grill, you can roast the eggplant in the oven.
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Preheat your oven broiler on the hottest (maximum) setting.
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Lightly grease a baking sheet with olive oil.
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Wash and dry eggplant, then slice it in half lengthwise.
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Place eggplant halves flesh-side down (so the flat cut side is directly against the baking sheet).
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Roast under the broiler for 15-30 minutes until the eggplant halves are charred and beginning to collapse.
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The larger the eggplant, the longer it will take to roast.
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Smaller eggplants (like Japanese eggplants) will roast more quickly.
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Remove from oven.
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Check the eggplant flesh to make sure it is soft, roasted, and caramelized throughout.
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If any parts looked light-colored or undercooked, return to the oven to roast for a few minutes longer.
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Scoop out the roasted pulpy flesh from each half and place it in a bowl along with some of the smoky roasting liquid.
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Discard the charred skin.
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Once the eggplant flesh has cooled to room temperature, add tahini, garlic, fresh lemon juice, cumin, salt, cayenne pepper and 1 Tablespoon of extra virgin olive oil to the bowl.
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Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant.
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Mix until well combined.
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Taste the dip.
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Add additional tahini, lemon juice, salt or cayenne pepper, if desired.
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The cayenne is extremely spicy, so add with care.
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Drizzle the surface of the dip lightly with extra virgin olive oil.
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Sprinkle with paprika and fresh minced parsley to garnish.
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Serve as a dip with pita bread, crackers or chips.
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If you prefer a cold dip, chill in the refrigerator prior to garnish.
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Store refrigerated in an airtight container.
