Preheat oven to 400F.

Start by poking holes in the eggplant with a fork, and then cutting it in half.

Place it on a baking sheet that’s lined with parchment paper and then brush the insides with extra virgin olive oil

Place the eggplants flesh side down and roast for about 35-40 minutes, or until soft and tender to the touch. Remove from the oven and let cool about 20 minutes or until cool enough to touch.

Using a spoon, remove the seeds from the flesh and discard. Then add the remaining flesh to a blender or food processor along with the rest of the ingredients: creme, tahini, garlic, lemon juice cumin and ice cube.

Blend the mixture until smooth and creamy, about 1 minute.

Place the eggplant dip on a plate and top with extra virgin olive oil and a sprinkle of paprika. Enjoy with warm pita bread or fresh veggies.