Preheat your oven to 400°F (200°C).
Prepare the eggplants by slicing them in half lengthwise.
Drizzle the cut sides of the eggplants with olive oil and sprinkle with salt, cumin, and smoked paprika.
Place the eggplants cut side down on a baking sheet and roast for 25-30 minutes.
Let the roasted eggplants cool slightly before scooping out the flesh into a bowl.
Add tahini, lemon juice, and remaining olive oil to the eggplant flesh and blend until smooth.
Taste and adjust seasoning if necessary, adding more salt or lemon juice to balance flavors.
Transfer to a serving dish and garnish with fresh parsley.
