Preheat oven to 180 ℃ / 375 ℉

Wash and cut the eggplant along in two halves. Bake on the parchment for 20 minutes.

While the eggplant is getting ready, saute the finely chopped onions and garlic until golden. Then add cumin.

Take eggplant out of the oven and let them cool, then peel the skin off. Cut into large pieces.

Using a blender process the eggplant, cooked onions, and garlic until creamy texture, add lemon juice, salt, and tahini.