1 medium eggplant
2 large cloves garlic, finely minced
1 lemon, juiced
2 tablespoons tahini
1/8 teaspoon chili powder
Pinch of cumin
2 tablespoons minced fresh parsley or cilantro (for garnish)
Paprika (for garnish)
Preheat oven to broil and position a rack at the top of the oven.
Prick the eggplant a few times, then char the outside of the eggplant by placing it directly on the flame of a gas burner and as the skin chars, turn it until the eggplant is uniformly-charred on the outside, about 5 minutes.
Place the eggplant on a baking sheet and roast in the oven for 20 to 30 minutes, until it’s completely soft; you should be able to easily poke a paring knife into it with no effort.
Remove from oven and let cool. when cool, split the eggplant in half and scrape out the pulp.
Add the pulp to a food processor, along with the lemon juice, garlic, tahini, and spices. Pulse until creamy. Taste and adjust seasonings if needed.