Pre-heat oven to 400 degrees and pierce eggplant with a knife 7-8 times all around the skin.
Optional Step for Added Flavor: While the oven is pre-heating, carefully char the eggplant on top of an open stovetop flame using metal tongs. Rotate the eggplant ever 30 seconds for a total of 3-4 minutes or until it starts to get smoky on the outside.
Roast the eggplants in the oven for 30 to 40 minutes then remove from oven until cool enough to handle. Cut into large chunks and place into a large food processor.
Add tahini, lemon juice, garlic, salt, cumin, and cayenne to the eggplant in the food processor then puree until smooth and creamy. Pour into a large serving platter then garnish with pine nuts, parsley, and olive oil if you wish. Serve with warm pita bread.
Serving Size: 1/4 cupWhile I prefer to keep the skin on the eggplant for the added nutrients and fiber, feel free to scoop the flesh out of the skin before pureeing.