2 medium eggplant

1/4 cup tahini

3 tabelspoons fresh lemon juice

2 tabelspoons extra-virgin olive oil

2 garlic cloves

1/2 teaspoon sea salt 

Finely chopped parsley, for garnish

Pinch of smoked paprika

Pinch of red pepper flakes, optional

Pita and veggies, for serving