Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prick the eggplants all over with a fork to prevent them from bursting, then place them on the baking sheet.

Roast the eggplants for 40-50 minutes, turning halfway through, until the skin is charred and the flesh is completely soft and collapsing.

In the last 15 minutes of roasting, add the whole trimmed scallions to the baking sheet alongside the eggplant and roast until wilted and slightly charred.

Remove from the oven and let the vegetables cool for 10-15 minutes until safe to handle.

Slice the eggplants open and scoop the flesh into a colander or fine-mesh sieve; let it drain for 10 minutes to remove excess bitter liquid.

Roughly chop the charred scallions, discarding the root ends.

In a food processor, combine the drained eggplant flesh, chopped scallions, white miso paste, tahini, minced garlic, lemon juice, olive oil, and cumin.

Pulse until creamy but slightly textured; taste and add a pinch of salt if needed (keep in mind the miso is already salty).

Transfer to a serving bowl, drizzle with a little extra olive oil, and garnish with toasted sesame seeds before serving.