Poke eggplants with a fork on all sides and transfer to a hot grill that has been brushed with oil.

Grill eggplants until fork tender and skin is charred, about 35-40 minutes. (This time may need adjusted depending on your grill.)

Let grilled eggplant cool enough to handle and then peel the skin from the flesh of the eggplants. (You should be able to use a fork to scrape the flesh from the skin.)

Transfer flesh into a colander and let sit for 15 minutes.

While eggplants are cooling/draining, add 2 tablespoons olive oil to a skillet and heat. Add the minced garlic and cook for just 1-2 minutes or until fragrant. Turn off the heat and add to a food processor.

Transfer eggplant to the food processor. Add the lemon juice, tahini, parsley, paprika, salt and pepper. (The more salt the better!) Puree until smooth.

Transfer to bowl and sprinkle with more paprika and a drizzle of olive oil. Serve with pita chips or warmed fresh pita.