Preheat the oven to the "broil" setting. Cut the eggplants into ¼" slices, sprinkle both sides with kosher salt, and place in a colander. Wait approximately 10-15 minutes or until the eggplant begins to "sweat." This helps remove any bitter flavors.
Rinse the eggplant pieces, pat dry, and transfer to a lightly sprayed baking sheet. Roast under the broiler for approximately 5 minutes on each side (total of 10 minutes).
Let cool and begin to peel skin from the eggplant slices. It should come off easily. Transfer flesh to a food processor or high-powered blender.
Add tahini, garlic, and lemon juice. Blend until well combined (mixture will be slightly lumpy).
Taste, and add cumin, paprika, or additional lemon juice as needed. Drizzle with olive oil if desired.