Heat the oven to 425°F (220°C) and line a baking sheet with foil or parchment. Pierce each eggplant several times with a fork so steam can escape during roasting.

Place the whole eggplants on the prepared baking sheet and roast for 40–50 minutes, turning once halfway through. They are ready when the skins are blackened or deeply wrinkled and the flesh feels completely soft and collapsed.

Cool the eggplants until they are comfortable to handle. Split them open, scoop out the soft flesh, and discard the skins and stems.

Transfer the eggplant flesh to a colander and let it drain for 10–15 minutes. This removes excess liquid and helps create a thicker dip.

Mash the drained eggplant with a fork for a rustic texture, or pulse it briefly in a food processor for a smoother dip. Avoid over-processing because the mixture can become pasty.

Stir in the tahini, lemon juice, garlic, salt, olive oil, and optional cumin. Taste and adjust the lemon juice, salt, or tahini gradually until the balance suits your eggplant.

Spoon the dip into a serving bowl and finish with an olive oil drizzle. Garnish with parsley and a pinch of smoked paprika or sumac, then serve warm, at room temperature, or chilled.