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Ingredients
  • 2 pounds Italian eggplants (about  2 small-to-medium eggplants*)
  • 2 medium cloves of garlic, pressed or minced
  • 2 tablespoons lemon juice, more if necessary
  • ¼ cup tahini
  • ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
  • 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
  • ¾ teaspoon salt, to taste
  • ¼ teaspoon ground cumin
  • Pinch of smoked paprika, for garnish
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