Start by slicing your eggplant in half lengthwise and place cut side down on a lightly oiled baking sheet. Brush outer portion of eggplant with olive oil and poke with fork a few times for ventilation. Bake at 375 for about 20 min or until eggplant is soft. Scoop out creamy inside into a bowl and discard skin. Mash large pieces of eggplant with a fork until you have a smooth creamy consistancy. Add garlic, parsley, lemon juice, tahini, cumin, salt and pepper and mix well. Garnish with a little olive oil and serve with pita bread. Enjoy!