Place the eggplant onto a aluminum foil lined baking sheet, then drizzle 2 tablespoons of olive oil over the eggplant.
Place eggplant under a broiler (high) for 5 minutes.
Flip the eggplant, then broil for another 5 minutes on high until the eggplant flesh is soft.
Remove from the broiler, allow the eggplant to cool, and peel off the eggplant skin.
Prep the baba ganoush
In a large mixing bowl, combine the eggplant, tahini, garlic, lemon juice, cumin, and cayenne pepper. Use a fork to mash the eggplant until smooth.
Add salt, additional cayenne pepper, or tahini to taste.
Place the baba ganoush into a serving bowl and create a small depression in the center of the spread. Fill the depression with two tablespoons of olive oil and sprinkle the baba ganoush with paprika and parsley.