Cook the eggplant whole, directly on the grill's grids until charred and soft, approximately 20 minutes. Turn the eggplant often to ensure even cooking.
Once cooked, remove from the heat and allow to cool for 15 minutes.
Scoop the cooked eggplant flesh into a blender or food processor and discard the charred skin.
Add tahini, lemon juice, garlic, salt and pepper and blend until smooth. Taste and adjust seasoning if necessary.
Transfer to a serving dish then add a drizzle of olive oil, a pinch of smoked paprika and some finely chopped parsley for garnish. .
Serve with pita bread, sliced cucumber or baby carrots