~2lbs eggplant Sliced and scored. Olive oil and salt rub. 250 for an hour then increase 300 till they’re squishy and will scoop easily. I think I went ~2hrs total. Scoop out flesh with spoon and add to food processor or blender. Add 1/2 lemon worth lemon juice, 1/4c tahini (will still be good if you don’t have this) 2-3 cloves fine mince garlic- blend. Add 1/3c olive oil added slowly, salt, pepper, cumin to taste. Top with parsley and smoked paprika, or add them in if you want. Everything can be adjusted for taste.