Preheat grill or oven to medium-high heat. Roast eggplants for 10 to 15 minutes until skin is charred and flesh is soft.

Slice the roasted eggplants open and scoop out the flesh into a medium bowl, avoiding the charred skin.

In a food processor, combine roasted eggplant flesh, tahini, garlic, lemon juice, olive oil, cumin, smoked paprika, salt, and pepper. Blend until smooth.

Taste and adjust seasonings as needed, adding more lemon juice or garlic to taste.

Transfer to a serving bowl, drizzle with olive oil, and garnish with parsley.