Preheat oven to 400 degrees fahrenheit.
Wash and dry eggplants and place them on a baking sheet. Place in a preheated 400-degree oven for 30 minutes, and then turn the eggplant. Bake for another 30 minutes or until the eggplants are fork-tender from top to bottom.
Remove the eggplant from the oven and let them cool. Slice the cooled eggplant in half lengthwise and open. Remove any large pockets of seeds and scrape the eggplant meat from the skin. Place the meat of the eggplant in a food processor. Depending on the size of the food processor, you might need to work in batches.
Once the eggplant is in the food processor, add the tahini, lemon juice, smoked paprika, and kosher salt. Blend for about one minute.
Place the blended eggplant and spice mixture into a serving bowl and top with chopped fresh parsley and a drizzle of extra virgin olive oil.
This can be served immediately or chilled overnight and served the next day. Store in refrigerator for up to five days.
Serve with grilled pita bread or pita chips.