Preheat a cast iron skillet or griddle over medium-high heat for about 5 minutes. Poke holes in Italian eggplants to allow steam to escape during cooking.

Char the eggplants by placing them on the skillet, cooking for approximately 15-20 minutes until charred and soft.

Cool the charred eggplants for about 10 minutes, then peel off their skins.

Drain any excess moisture from the peeled eggplant using a fine strainer for 5-10 minutes.

Chop the roasted eggplant for chunkier texture or blend in a food processor.

In a medium bowl, whisk together tahini, olive oil, and lemon juice until smooth. Stir in garlic, cumin, and paprika, then fold in the eggplant and parsley or dill.

Adjust seasoning with sea salt and additional lemon juice, then garnish with sesame seeds and chili flakes before serving.