Kroky

1. 1Char eggplants whole over an open flame or under a hot broiler 30-40 min until skin is black and flesh is collapsed soft.
2. 2Cool 10 min, peel off the blackened skin, drain in a colander 20 min to remove bitter water.
3. 3Mash flesh with a fork or pulse briefly in a processor — leave some texture.
4. 4Stir in tahini, lemon juice, crushed garlic, cumin, salt, half the olive oil.
5. 5Plate, drizzle remaining olive oil, dust with paprika, scatter parsley.