Preheat the oven to 400 °F (205 °C). Line a baking sheet with parchment paper or a silicone baking mat.
Prick each eggplant with a fork a couple times on each side, then place the eggplants on the baking sheet. Wrap the unpeeled garlic cloves in foil and place them on the baking sheet next to the eggplant.
Bake for 45-50 minutes or until the eggplants are super tender and the skin is all wrinkly. The eggplants should look deflated.
Remove the baking sheet from the oven and using tongs, transfer the eggplants and the garlic to a plate and cool for about 10 minutes. When the eggplants are cool enough to handle, cut a slit down the side of each one and scoop out all of the flesh (discard the skin) and place the flesh into your food processor. Unwrap the garlic from the foil and remove and discard the outer skin. Add the roasted cloves to your food processor, along with the tahini, lemon juice, cumin, smoked paprika, salt and pepper.
Pulse for about 30 seconds, scrape down the sides of the processor and pulse a few more times until the eggplant is smooth and all the ingredients are incorporated.