1-First: preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper. Halve the eggplants lengthwise, brush the cut sides lightly with olive oil, and place them cut side down on the baking sheet for even roasting.

2-Roast: for about 35-40 minutes until the flesh is tender and the skin is collapsing. After cooling briefly, flip the eggplants and scoop out the flesh, then drain excess moisture by placing it in a mesh strainer over a bowl and stirring occasionally.

3-Once drained, discard the liquid and dry the bowl before returning the eggplant flesh to it. Add the garlic and lemon juice, then stir vigorously with a fork to break down the eggplant until it’s mostly smooth.

4-Next, incorporate the tahini, and slowly drizzle in the olive oil while stirring to create a pale and creamy mixture. Break up any long strands of eggplant, then stir in the parsley, salt, and cumin, adjusting the seasoning as needed for your taste.

5-Finally, transfer the dip to a serving bowl, drizzle with extra olive oil, and garnish with parsley and smoked paprika. Serve it up with warmed pita wedges, carrot sticks, bell pepper strips, or cucumber slices for a tasty treat.