Preheat the oven to 400°F (200°C).
Pierce the eggplants all over with a knife or fork. Wrap the eggplants in foil and place them on a baking sheet.
Roast for 50–75 minutes, until the eggplants are very soft and collapse when pressed.
Let the eggplants cool until safe to handle.
Peel off and discard the skins. Remove large clumps of seeds if desired.
Place the eggplant flesh in a strainer over a bowl for about 20 minutes to remove excess liquid. This helps create a thicker, creamier dip.
Add the drained eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt to a food processor.
Pulse until creamy and mostly smooth, scraping down the sides as needed.
Transfer to a serving bowl. Drizzle with olive oil and garnish with parsley, smoked paprika, and optional red pepper flakes.
Serve with warm pita bread, crackers, or sliced vegetables.