1 large eggplant
1⁄4 cup tahini, plus more as needed
3 garlic cloves, minced
1⁄4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1⁄4 cup brine-cured black olives, such as kalamata
Directions
Prepare a medium-hot fire in a charcoal grill.
Preheat an oven to 375°F.
Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
Remove from the oven, let cool slightly, and peel off and discard the skin.
Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste.
Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley.
Place the olives around the sides.
Serve at room temperature.
However, as not everyone will have a charcoal grill I do this in the oven and then I use a piece of charcoal that I heated over the flames till red hot and then add it to the dish with the aubergines and pour a teaspoon of oil over the piece of coal and close the oven door. it starts to smoke and gives it the same smoky flavor that you would get from a charcoal grill. 🙂
Or simply place in the heated pan whole and roast on each side. 
When I made this the second time I used paprika and fresh basil instead of the olives and fresh parsley, plus some pomegranate seeds – since I was out of those items. I also used three eggplant to the same amount of other ingredients and only needed a little more olive oil to blend it all in the blender. This recipe will be made many times by our family.
