Preheat the oven to 425℉.

Place the diced eggplant and garlic cloves in the center of a large, rimmed baking sheet. Drizzle with 3 tablespoons of the olive oil, then sprinkle with ½ tsp salt and all the pepper. Toss with your hands to coat and spread out into an even layer.

Roast the eggplant until it is golden brown and soft, about 40 minutes. For a roasted flavor, cook for closer to 45 minutes. Since every oven cooks a bit differently, keep an eye on your eggplant so that it doesn't burn!Once cooked, set the pan aside to cool for 10 minutes.

Peel the skin off the garlic cloves then place the garlic and roasted eggplant inside the bowl of a food processor fitted with the metal blade.

Add the tahini, lemon juice, remaining 2 tablespoons of olive oil, remaining 1 teaspoon salt, parsley, cumin, and coriander to the food processor. Blend until everything is well combined and the parsley has been chopped into little bits.

Taste the eggplant dip then add more salt and/or lemon juice as needed. Scoop the dip into a bowl then smooth out the top with the back of a spoon. As an optional garnish, drizzle a little extra olive oil over the top then sprinkle on some additional chopped fresh parsley. Serve the dip with your choice of dippers, such as crunchy veggies, warm pita bread, pita chips, and/or crackers.

The dip can be stored in an airtight container in the fridge for 3 to 4 days.