Preheat oven to 450 F (or 230 C).
Line a large baking sheet with parchment paper to prevent eggplant from sticking to the sheet and also for easy clean up.
Half the eggplants lenght wise and brush with extra vigin olive oil. Place them in the prepared baking sheets with cut side down.
Roast the eggplants for 40 minutes in the preheated oven.
Remove eggplants from oven and let it cool for a few minutes. Flip them and scoop out the roasted flesh. Discard the skin.
Place a mesh strainer over a mixing bowl and transfer the scooped out flesh to the strainer. Leave it for 15 - 20 minutes. This step is essential to remove as much moisture as possible.
Discard the drippings and transfer the scooped out flesh to the food processor. Add garlic, lemon juice, tahini, olive oil and salt. Give it a quick spin. This will result in a creamy and smooth mixture.
Transfer this to a mixing bowl and add cilantro, cumin, sumac and cayenne (or red chili powder). Mix well to incorporate all spices. Taste test and adjust seasoning according to your preference.
Transfer to a serving bowl and sprinkle smoked paprika, sumac and cilantro.
Serve with pita bread, chips or vegetable sticks. Enjoy!