2 whole — large eggplants • 1/4 cup tahini • 2 tbsp lemon juice • 2 garlic cloves • 2 tbsp extra virgin olive oil, plus more for serving • 1/2 tsp ground cumin • 1/2 tsp salt, or to taste • 2 tbsp fresh parsley, chopped • Smoked paprika or pomegranate seeds, for garnish