1 eggplant, sliced into 1/2-inch rounds
2 tablespoons tahini
2 cloves garlic, minced, or to taste
Juice of 1 lemon, or to taste
Chopped parsley, for garnish (optional)
Heat the broiler to high.
Arrange eggplant slices in a colander and sprinkle generously with salt. Let stand 10 minutes, then rinse and pat dry with paper towels.
Place eggplant in a single layer on a baking sheet and drizzle both sides of each slice generously with olive oil. Broil 5 minutes or until dark golden brown, then flip and repeat on the other side. Remove eggplant from baking sheet and wrap slices in a sheet of foil. Let stand 5 minutes, then unwrap and remove the skin (it should peel away easily).
Combine eggplant, tahini, garlic, lemon juice, 1 tablespoon of oil, cumin and a pinch of salt in a food processor. Process until creamy. Season to taste with salt, pepper and lemon juice.
Serve garnished with another drizzle of olive oil and parsley, if using.