Slice eggplants in half lengthwise and poke the skin side with a fork a few times. Salt the eggplant flesh generously and place standing upright in a colander for 40 to 60 minutes to remove bitterness and some of the moisture. Brush off salt and excess moisture and pat dry.
Heat oven to 450 F. Brush the eggplant flesh and garlic cloves with olive oil. Place eggplant halves flesh side down on the baking sheet and nestle garlic cloves in between. Roast together for 20 minutes, then remove garlic cloves, setting aside to cool. Continue roasting eggplant for another 20 to 30 minutes until it’s collapsed and the flesh is very soft and tender. Remove from oven and let rest undisturbed for 20 minutes.
Scoop eggplant flesh into a mesh strainer, pressing some of the extra moisture out. Using a food processor (or mashing and mixing by hand), blend strained eggplant with the peeled garlic, tahini paste, yogurt (optional), lemon juice, smoked paprika, and cayenne. Pulse the food processor a few times, careful not to over-blend. Add salt to taste.
Transfer to a serving dish, drizzle with olive oil, and sprinkle with paprika and red pepper flakes. Enjoy with pita or raw vegetables. Store in an airtight container for up to one week.
Per serving: 133 calories, 6 grams fat (1 gram saturated fat), 0 milligrams cholesterol, 15 milligrams sodium, 19 grams total carbohydrates, 10.5 grams fiber, 4 grams protein.
