Slice the eggplant into 1 inch rounds and place on a baking paper lined baking sheet.

Bake in the oven at 220 degrees C for 20 minutes. Turn the eggplant slices over and bake 5-10 more minutes.

After baking, allow the eggplant to cool on the counter for 10 or more minutes, until it is cool enough to touch.

After cooling, use your fingers and pull the skin away from the eggplant (it should easily come off the cooked eggplant rounds in one piece).

Add the skinless cooked eggplant to the food processor with the tahini, lemon juice, fresh parsley, garlic powder, cumin and salt.

Process on high until smooth.