Preheat your oven to 425°F (220°C). Pierce the eggplants several times with a fork and wrap each in aluminum foil.

Place the wrapped eggplants directly on the oven rack and bake for 50-70 minutes until the flesh is fork-tender.

Remove the eggplants from the oven and cool for about 15-20 minutes. Peel off the skin and scoop out the flesh.

Transfer the eggplant flesh into a strainer over a bowl. Press down with a spoon to eliminate excess moisture for about 10-15 minutes.

In a food processor, combine the strained eggplant, tahini, olive oil, lemon juice, garlic, and salt. Blend until smooth.

Transfer to a serving dish and garnish with parsley and smoked paprika. Serve with pita chips or veggies.