Preheat your oven to 400°F (200°C). Place pierced eggplants on a baking sheet. Roast for about 30-40 minutes until the skin is charred and the eggplants are tender.
Let the roasted eggplants cool for about 10 minutes, then peel off the charred skin and scoop out the flesh into a mixing bowl.
Add tahini, lemon juice, minced garlic, sea salt, and olive oil to the eggplant flesh. Blend until smooth and creamy, adjusting seasoning to taste.
Transfer to a serving bowl, drizzle with olive oil, and garnish with parsley, smoked paprika, and red pepper flakes. Serve with warm pita bread and veggies.
