Roast the eggplant in a hot oven (350F/180C), turning occasionally until the fruit feels soft and the skin is charred in a few places. Allow to cool. Remove the stem and cut the eggplant in half. Remove the flesh from the skin.

Heat a tablespoon of good quality olive oil and red pepper flakes in a skillet over medium high. Saute the onions for a couple minutes until translucent and soft.

Transfer the eggplant and onions to a food processor. Add the tahini, salt and pepper and the lemon juice. Blend until smooth.

Taste and adjust the flavors and by adding more lemon juice, olive oil, salt and pepper as desired.

To serve, mound the eggplant tahini dip on a plate and drizzle olive oil over top and around the sides. Garnish with sesame seeds, smoky paprika and parsley.