1. |
Pre-heat oven to 375 °F (190 °C). |
2. |
Cut the eggplant in half lengthwise. Place on a baking sheet sprayed with spray oil, cut side down, and roast until very tender, about 40 minutes. |
3. |
Cool for 15 minutes, then scoop the flesh out of the skin. |
4. |
Combine the eggplant, tahini, garlic, parsley, pepper, lemon juice, salt, and cayenne in the work bowl of a food processor or a blender carafe. |
5. |
Pulse until the eggplant is somewhat smooth but retains some of its texture. |
6. |
Put in a container, sprinkle paprika over the top, and then drizzle the olive oil over the top. |