3tablespoonsextra virgin olive oil, divided plus more for garnish
1/4cupfreshly squeezed lemon juice
kosher salt to taste
Fresh parsley, for garnish
Paprika, for garnish
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with foil and set aside.
Cut eggplants in half, rub the cut side with 1 tablespoon of olive oil and place face down on the prepared baking sheet. Roast eggplant until the insides are tender, about 25 to 30 minutes.
Allow the eggplant to cool slightly and then scoop out the insides of the eggplant, discarding the skin. Place the insides in a food processor along with tahini, lemon juice, garlic and salt. Process until smooth but still thick. With the processor running, slowly drizzle in the remaining olive oil and process until well mixed.
Transfer to a bowl and garnish with a drizzle of olive oil, parsley and a sprinkle of paprika. Serve with sliced bell peppers, carrots, cucumbers, pita, Naan and/or crackers.