1. Preheat the oven in 200 C or 400 F.2. Cut the aubergine in halved and drizzle with salt and olive oil. Before transferring into the oven, place into the tray with aluminium foil.3. Bake it for 30 minutes or until it turns dark brown and roasted.
4. Remove the eggplant from the oven and let it cool down for few minutes.5. Use the fork to peel off the skin of the eggplant and transfer them into a small plate bowl
6. Mix the Tahini paste, lemon, minced garlic and salt in a small plate bowl. Use the fork to stir to combine till it have a nice creamy texture.7. Drizzle with Olive oil and garnished chopped parsley and paprika (optional).