Preheat the oven 450°F. Line a large baking sheet with parchment paper or aluminum foil and coat with cooking spray
Cut the eggplants in half lengthwise and brush the cut sides with olive oil. Place the cut side down on the baking sheet.
Roast for 35-45 minutes or until the flesh is soft and the skin starts to collapse and can easily be peeled back. The cooking time will vary depending o the size of your eggplant, so check frequently. Set the eggplant aside to cool before handling.
Scoop the flesh out of each eggplant, discard the skins. Place the flesh in a large colander lined with cheesecloth or a tea towel. Press lightly to get out as much moisture as possible.
Transfer the drained flesh to a food processor and add the garlic, lemon juice, zest, yogurt, 1/3 cup of the olive oil, parsley, salt, cumin and paprika. Pulse until the eggplant starts to become smooth and ingredients are incorporated.
Add the tahini in a slow drizzle while the food processor is on, until fully incorporated and smooth.
Transfer to a serving bowl and drizzle with the remaining olive oil. Serve with pita slices and veggies.
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