Take the eggplant, wash it and pat dry it.
Prick the eggplant with a fork on several places and apply some olive oil on the surface.
The egg plant can be roasted in two methods. On burner-place the eggplant directly on the gas burner on a low-medium flame. From time to time turn the eggplant with a tong, so that it gets charred and tender from all the sides. This method takes about 20-30 minutes depending upon the size of the eggplant.
Oven method: preheat the oven at 180 degrees Celsius. Place the greased eggplant on a grill rack and grill for 12-15 minutes turning frequently, until the surface darkens and the flesh begins to feel tender. Transfer the eggplant to a baking tray covered with aluminum foil. Bake it at 180 degrees for 20-25 until very soft.
Take the eggplant in a bowl and cover the bowl with aluminum foil for 10 minutes. This will ease the peeling of the skin.
Transfer the eggplant to a colander to cool and also it looses it's excess moisture.
Approximately after 20 minutes when it's cool to handle, peel the skin.
Mash it lightly with hand and transfer to a blender jar. Add minced garlic cloves, lime juice, extra virgin olive oil, tahini and salt. Blend for just 2-3 seconds, we don't want it to be a very smooth paste. Blending is done just to mix them all well. It can be done with a fork or a whisk as well.
Transfer to a serving bowl, drizzle some olive oil and garnish with freshly chopped parsley leaves. Serve it with pita bread, crackers, roasted vegetables or anything of your choice.