Preheat oven to 425 F.

Slice eggplants in half lengthwise, and brush the cut side with olive oil. On a parchment paper lined baking sheet, place the eggplants facing cut-side down, and place in oven.

Bake for 25-30 minutes, until the eggplant is very tender.

Remove from oven and let cool for a few minutes. Scoop out the flesh, and discard the skin.

Place the eggplant flesh in a mesh strainer and let drain for 20 minutes.

Place eggplant in a bowl and mash with the back of a fork (you can use a food processor or blender, but to achieve the traditional texture that you would get at Mediterranean restaurant, using a fork is the best method).

Mix in the garlic, olive oil, tahini, lemon juice, paprika, and cumin into the mashed eggplant. Salt to taste.

Transfer to serving bowl and make a well with the back of a spoon. Drizzle with olive oil and garnish with parsley, and red pepper flakes. Serve with warmed pita or vegetables for dipping.