Apply a little olive oil to the eggplant and then poke it all over with a knife. Place the eggplant directly on a medium flame and roast until it's done. Remember to turn it every few minutes so it roasts evenly from all sides. You'll know it's done when you can easily insert a knife into the eggplant. This will take about 15 minutes. Once roasted, remove the eggplant from heat, wrap it in foil, and let it cool down.

Once the eggplant has cooled, carefully remove all the charred skin. Transfer the cooked eggplant flesh to a food processor and pulse 2-3 times.

Add the tahini and 1 tablespoon of olive oil to the food processor and pulse to combine.

Continue to pulse for 2-3 minutes in the food processor until the mixture is super creamy and smooth.

Transfer the baba ganoush to a bowl and stir in the chopped garlic, salt, cumin powder, and cayenne pepper.

Add the lemon juice and mix until everything is well combined and the flavors are balanced.

Transfer the baba ganoush to your serving plate. Use the back of a spoon to make deep spaces on top and drizzle additional olive oil over the dip.

Garnish with fresh chopped parsley or cilantro. Serve the baba ganoush dip immediately with carrots, cucumber slices, or warm pita bread, or chill before serving for best flavor.