The eggplant can be cooked on a barbecue (with a lid), in the oven or directly over a flame, with coals, for a smoky flavour.
For the barbecue, preheat to medium high heat, place eggplant on the char grill (if you have) and close the lid. Cook, turning regularly, until very soft (collapsing) and charred. This may take 20 minutes to half an hour, depending on the size of your eggplant.
For the oven, place eggplant (pricked with a fork) on a baking tray into a preheated oven at 220c (430f). Bake for 40 minutes, until very soft and blackened.
Remove and place in the sink in a colander. Once cooled slightly, hold the top of the eggplant and peel off the skin. The skin will peel of fairly easily if the eggplant is cooked. Let the excess juice drain.
Place the flesh in a blender with the tahini, garlic, salt and lemon juice, process until smooth.
Serve garnished with parsley, tomato and paprika and drizzled with olive oil.