Slice large eggplant in half. Sprinkle with ¼ tsp. salt. Place in a colander, flesh-side down and allow eggplant to sweat out the bitter juices for approximately 30 minutes. Rinse the salt off, they dry off with paper towels.
Preheat oven to 450 Degrees F.
Smear ½ teaspoon of olive on a foil-lined pan. Place eggplant flesh-side down on the pan. Add unpeeled garlic cloves. Pour 1 teaspoon olive oil over them.
Place pan in the oven. After 15 minutes, remove the garlic, and flip the eggplant over to the other side and cook an additional 15 minutes, or until slightly charred.
When cool enough to handle, scrape the eggplant flesh away from the skin using a large spoon. Drain in a colander for a few minutes.
Meanwhile, add the remaining salt, sesame seed oil, peeled and crushed garlic, tahini paste, lemon juice, and cumin (if using) to a food processor.
Add eggplant flesh to the food processor, along with the other ingredients. Pulse a few times, to mix. Do not over-mix, baba ghanoush should have a chunky consistency.
Plate the baba ghanoush and refrigerate until ready to serve.
Before serving, drizzle with the remaining 1 Tablespoon of olive oil. Garnish with any of the following: chopped parsley, paprika/cayenne pepper, and toasted pine nuts.