Preheat the oven to 425F and place the eggplant on a baking sheet. Roast whole for 30 minutes or until tender and wilted. Let the eggplant cool to the touch, then peel them and discard the peel and stems.

To a food processor, add the eggplant flesh with all the other ingredients, starting with 1 teaspoon of salt and the juice of half the lemon. Pulse to combine, then taste the dip. Add more salt or lemon juice to your preference.

Serve the dip warm or chilled sprinkled with extra paprika and drizzled with olive oil. Enjoy!