Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.

Prick the eggplants all over with a fork to allow steam to escape. Place them on the baking sheet.

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

Remove the eggplants from the oven and let them cool for about 15 minutes until they are safe to handle.

Slice the eggplants open lengthwise. Scoop the soft flesh into a colander or mesh strainer, discarding the charred skins.

Let the eggplant flesh drain for 10 minutes to remove excess moisture, which ensures a creamier dip.

In a food processor or large bowl, combine the drained eggplant, tahini, white miso paste, garlic, lemon juice, olive oil, and smoked paprika.

Pulse or mash vigorously with a fork until the mixture is smooth and creamy. The miso adds saltiness, so taste before adding any extra salt.

Transfer to a serving bowl. Top with a drizzle of olive oil, toasted sesame seeds, and fresh parsley before serving with pita or vegetables.