Roasted Eggplant Dip

I seem to be on a Mediterranean kick lately.  The more traditional name for this dip is Baba Ganoush.  I first had this dip at my brother Tim's place.  This dip is based on Chef Dava Parr's recipe.  It has no dairy and is a nice change from hummus and other bean dips.  I serve it with raw vegetables for lunch, or as an appetizer before dinner.  It would also be a good accompaniment with grilled lamb chops.

2 medium sized eggplants (or large eggplants if roasting on the barbecue)
Olive oil
Salt and pepper
1 teaspoon of chile powder
1 teaspoon ground cumin
1/4 cup tahini
1 tablespoon apple cider vinegar
1 tablespoon soy sauce (gluten-free)
1 tablespoon lemon juice
1 tablespoon chopped parsley
pinch of cayenne and garlic powder

The eggplants could be roasted in the oven or on the barbecue.  I try not to use any charred bits in the dip if the eggplant is roasted on an open flame.  If baking in the oven, preheat the oven to 400 degrees.

Cut the eggplants in half lengthwise and score the flesh diagonally into diamond shapes (I do not score the flesh if roasting on the barbecue).  Season with oil, salt and pepper, chile powder and cumin.  Roast for 35-45 minutes or until soft and pulpy.  Let cool.

Scrape the flesh into a food processor.  Add the remaining ingredients and puree until smooth.  Serve.