Begin by preheating your oven to 450 degrees Fahrenheit, positioning a rack in the upper third. Prepare a large, rimmed baking sheet with parchment paper to keep the eggplant from sticking. Slice the eggplants in half lengthwise and lightly brush the cut sides with olive oil. Place them on the prepared baking sheet, cut side down.

Roast the eggplants until their insides are thoroughly tender and the skins begin to collapse, approximately 35 to 40 minutes. This time may extend if using larger eggplants. Allow the eggplants to cool slightly, then turn them over and scoop out the flesh with a large spoon, discarding the skins.

Set a mesh strainer over a mixing bowl and transfer the eggplant flesh into the strainer, removing any stray skin bits. Let the eggplant rest in the strainer for a few minutes, shaking and stirring occasionally to extract as much moisture as possible.

After draining, discard the eggplant drippings, and wipe the bowl dry. Transfer the eggplant flesh back to the bowl. Add the garlic and lemon juice, mashing vigorously with a fork until the eggplant breaks down. Incorporate the tahini, stirring thoroughly, then slowly drizzle in the olive oil while stirring continuously until the mixture becomes pale and creamy, breaking up any long strands of eggplant.

Fold in the parsley, salt, and cumin, adjusting the seasoning with additional salt and lemon juice as desired. Transfer the baba ganoush to a serving bowl, drizzle with a bit of olive oil, and sprinkle with parsley and smoked paprika. Serve with your choice of accompaniments, such as pita wedges, carrot sticks, bell pepper strips, or cucumber slices. This dip also makes a fantastic sandwich spread!