Preheat your oven to 400°F (200°C).

Slice the eggplants in half lengthwise, prick the surface with a fork, drizzle with olive oil, and place cut-side down on a baking sheet.

Roast for about 25 minutes, or until the skin is charred and flesh is tender.

Once roasted and cooled, scoop the flesh into a bowl.

Add the minced garlic, lemon juice, remaining olive oil, salt, and black pepper.

Blend until you achieve the desired creaminess, adjusting seasoning if necessary.

Garnish with paprika and serve with pita bread or fresh veggies.