1 medium eggplants (1 1/2 lbs.)
1/6 cup tahini (from light seeds, not "dark tahini")
2 roasted garlic cloves
Juice of one lemon
1/4 tsp cumin
1/4 tsp salt, or more to taste
Pinch of cayenne pepper
1 tbsp minced fresh parsley (for garnish)
Paprika (for garnish)
Extra virgin olive oil