Hold the aubergine/eggplant over a flame on the stove until the slash becomes charred and starts to blister
Preheat the oven to 180 degrees centigrade and put the aubergine into the oven for 20 minutes or until the flesh is very soft
Add the garlic cloves after 5 minutes and roast for the remaining time
Once cooled, remove the charred skin from the aubergine and discard
Mash the flesh with a fork
Add the garlic, tahini, lemon juice, ground cumin and mix. Add salt to season
Transfer to a serving dish and sprinkle with parsley. Drizzle with olive oil
Serve with sliced pita bread and enjoy!!