Preheat a cast iron skillet over medium-high heat for about 5 minutes. Poke holes in each eggplant. Roast for 20–25 minutes, turning frequently until charred and tender.

Remove the eggplants and let them cool for about 10 minutes. Peel off charred skins and strain the flesh for about 15 minutes to drain excess moisture.

Finely chop the eggplant flesh or pulse in a food processor for a smoother consistency.

In a medium bowl, whisk together tahini, olive oil, and lemon juice until creamy. Stir in grated garlic, cumin, and smoked paprika.

Gently fold the chopped eggplant into the tahini mixture and add chopped parsley or dill. Season with salt and adjust lemon juice to taste.

Transfer to a serving bowl, garnish with sesame seeds and additional herbs. Serve with pita chips or fresh vegetables.