Preheat the oven to 200C (400F). Heat 1 tbsp of olive oil in a fry pan over a high heat. Add as many eggplants as will fit in one layer to the fry pan and cook until the skin has blackened, turning to reach cook all sides. The eggplant should be soft to touch.

Remove the eggplant from the fry pan and place on a baking sheet lined with baking paper. Cook the remainder of the eggplant until all the eggplants are softened. 

Place the baking sheet in the oven and cook for 15 minutes, or until the eggplant has completely softened and reduced in size. Remove from the oven and allow to cool completely. 

Once the eggplant is cool, peel the skin from the flesh and place the flesh in the blender. Add the remaining olive oil, lemon juice, tahini, garlic, cumin and salt and pepper to taste to the blender, and blend until all the ingredients are combined into a smooth dip (add additional olive oil if it is too thick).

Serve with a drizzle of olive oil and a sprinkling of dukkha or paprika alongside bread, carrots or crackers.