Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Pierce the aubergines all over with a fork to prevent them from bursting, then place them on the baking sheet.

Cut the top off the head of garlic to expose the cloves, drizzle with a little oil, wrap it tightly in aluminum foil, and place it on the sheet next to the aubergines.

Roast in the preheated oven for 45 to 50 minutes, turning the aubergines halfway through, until they are collapsed and very soft to the touch.

Remove from the oven and let the aubergines cool until they are safe to handle, then slice them open and scoop out the flesh into a colander.

Squeeze the soft roasted garlic cloves out of their skins and add them to the colander with the aubergine flesh; let them drain for about 10 minutes to remove excess liquid.

Transfer the drained aubergine and garlic to a food processor or mixing bowl.

Add the tahini, lemon juice, olive oil, cumin, smoked paprika, salt, and pepper.

Pulse the mixture until it reaches your desired consistency, either chunky and rustic or completely smooth and creamy.

Taste and adjust the seasoning, adding more salt or lemon juice if needed to brighten the flavors.

Transfer the purée to a serving bowl, drizzle with a little extra olive oil, and garnish with fresh parsley before serving with warm flatbread or vegetables.