Preheat your oven to 400°F (200°C). Carefully pierce each eggplant with a fork to prevent them from bursting. Place them on a baking sheet and roast for 30-40 minutes, or until the skins are charred and the flesh is soft. Let them cool for a few minutes.

Once cool, cut the eggplants in half and scoop out the soft flesh into a mixing bowl. Discard the skins.

Add the tahini, minced garlic, lemon juice, olive oil, and a pinch of salt to the bowl.

Using a fork or a food processor, mix until you achieve a smooth, creamy consistency. Taste and adjust the seasoning as needed.

Transfer the dip to a serving bowl and make a decorative swirl with the back of a spoon. Drizzle with olive oil and sprinkle with smoked paprika and chopped parsley.