Preheat the oven to 450°F. Use a sharp knife to poke several holes in each eggplant skin so they don't burst while roasting.

Line a baking sheet with foil and place the 2 medium eggplants on it. Roast about 30 minutes, turning once halfway through, until the skin is blistered and the flesh is very soft.

Remove the baking sheet from the oven and let the eggplants cool until they are easy to handle.

Cut each eggplant in half and peel away and discard the skin. Use a spoon to scoop out the flesh and gently remove and discard any large seeds. Transfer the flesh to a blender jar or food processor.

Add 3 tablespoons tahini, 2 cloves pressed garlic, the juice of 1 lemon, and 1 teaspoon kosher salt to the eggplant in the blender. Process until smooth.

Taste and adjust seasoning only with more kosher salt if needed.

Spoon the baba ganoush into a serving bowl and use the back of the spoon to create a shallow swirl on the surface. Drizzle with 1 teaspoon extra virgin olive oil, sprinkle with paprika to taste, and garnish with minced fresh mint, parsley, or cilantro.