Preheat oven at 400 degree Fahrenheit and prepare a baking sheet.
Place the whole eggplant on the baking sheet and bake/roast it for 40 minutes or until the skin is ready to be peeled. (Keep a watch on this to avoid eggplant blast in the oven).
Once done, turn off the oven and take it out. Let it cool and peel off the skin.
Now, in the food processor combine peeled eggplant, kidney beans, garlic, cumin powder, paprika, lemon juice, salt and pepper. Give it a nice crush.
Then, while processing the dip, pour extra virgin olive oil into the food processor and continue processing until you reach a desired dip consistency.
Do a taste test at this point. Feel free to adjust the salt and pepper. Give it another pulse.
Spoon it out in a serving bowl and drizzle some extra virgin olive oil to moisture it and garnish with chopped cilantro.
Serve it with pita chips, pita bread, veggies, olives or a side salad.