Place whole eggplant on a grill over direct heat (get it as close to the coals/fire as possible). When the bottom is totally charred, flip and cook until the whole thing is blackened. Remove from grill to a casserole dish or bowl to catch any liquid that comes out while it cools.

Once the eggplant has cooled down a bit, cut it open and remove the flesh. You can probably peel a lot of the charred skin away, but scooping the insides out may be easier. Add it to a food processor along with any liquid that came out of the eggplant while it rested. Add lemon zest and juice, tahini, parsley, cumin, salt, pepper and pepper flakes. Purée until smooth.

Transfer purée to a bowl, top with toasted sesame seeds and a little drizzle of sesame oil and enjoy!