Preheat oven to 450 degrees fahrenheit.
Line a baking sheet with parchment paper.
Cut eggplant in half lengthwise and brush flesh sides lightly with olive oil.
Place eggplant, cut side down onto the baking sheet. Bake approximately 35 to 40 minutes or until the flesh is very tender and the skin is wrinkly. Let cool for 5 minutes.
Scoop out the flesh of the eggplant with a large spoon and place into a strainer over top of a large bowl so the liquids will be released.
Discard the skins and press the eggplant in the strainer with a large fork in order to remove as much liquid as possible. This will keep the recipe from being too runny.
Pour the liquid out of the large bowl. Then rinse and dry the bowl and transfer the eggplant to the bowl.
Use the large fork and a knife to mash up the eggplant and cut up the longer pieces.
Add garlic & lemon to the eggplant and blend well.
Then add the tahini and blend well.
After that, add the olive oil and mix until creamy.
Finally, stir in the parsley, salt & cumin.
Transfer the Baba Ganoush to a serving bowl. Lightly drizzle more olive oil & sprinkle some paprika & parsley on top as a garnish.
Serve as a dip with pita and raw veggies. Enjoy!