Preheat your broiler on high and pierce eggplants all over with a fork. Place under broiler directly onto rack with a cookie sheet on the rack below to catch anything. Turn every so often, until blackened all over. Should take approximately 45 minutes.
Once cool, remove the top and peel the skin off the eggplant and discard. Place in a blender or food processer, along with the garlic, tahini, and paprika. Start with the smaller amounts in the ingredient list.
Blend until smooth and taste. Add more garlic, lemon, or tahini, to taste. Stir in paprika and 1 teaspoon salt and taste. Add additional salt, if desired (we typically use 2 teaspoons).
Refrigerate and serve chilled.