Preheat oven to high broil, positioning a rack at the top of the oven.
Slice your eggplant length wise. Sprinkle it with sea salt then place the slices on a wire rack over a lined cookie sheet to drain any excess liquid.
Allow it to sit for 10 minutes, rinse then pat dry between sheets of paper towels.
Drizzle the eggplant with olive oil and sea salt placing them on a baking sheet.
Roast for 5-10 minutes, turning once, until it is soft.
Remove from pan, stack and wrap the eggplant slices in foil for 5 minutes to lock in moisture.
Using a fork to peel away the skin of the eggplant.
Put the skinless eggplant into a food processor.
Add lemon juice, garlic, and a pinch of salt in the food processor mixing until creamy.
Place in a serving bowl, sprinkle cumin around the edge of the bowl.
Top with fresh cut cilantro.