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Preheat the oven to 400°F (200°C).
Prick the eggplant with a fork all over and place it on a baking sheet.
Roast the eggplant in the oven for about 35-40 minutes, or until it becomes soft and collapses.
Remove the eggplant from the oven and let it cool.
Once the eggplant is cool, peel off the skin and discard.
Chop the flesh of the eggplant and place it in a colander to drain for about 10 minutes.
In a food processor, combine the eggplant, tahini, minced garlic, lemon juice, olive oil, cumin, paprika, salt, and pepper.
Process the mixture until smooth and creamy.
Transfer the babaganoush to a serving bowl and garnish with fresh parsley.
Serve with pita bread or vegetables.