Cut the eggplant lengthwise into two parts. Place it on a plate, make cuts in it, cover with plastic wrap, and microwave on high for 5 minutes (if using the darker variety, it may take longer). They should be cooked to a mushy consistency. The time depends on your microwave's power. You can also bake them in the oven, but cover them to prevent drying out.

Once the eggplants are cool, remove the plastic wrap and use a spoon to scrape the flesh from the skin. In a mixing glass, place the eggplant pulp, sesame seeds, cumin, paprika, olive oil, lemon juice, salt, and pepper.

Blend until it becomes a creamy texture, and it's ready. Transfer to a bowl or glass, sprinkle with paprika, sesame seeds, and if desired, chopped parsley or cilantro (optional).