Preheat the oven to 400 degrees. Cut the eggplant in half and pierce the eggplant skin all over with a fork. Brush the eggplant with a touch of olive oil or cooking spray on the cut side. Place cut side down in the oven on a baking sheet covered with foil.
Roast whole for 40-50 minutes until the eggplant is very tender and the skin is beginning to collapse. Let cool slightly until it is cool enough to handle. Carefully scoop out the eggplant flesh from the skin.
Place it in a fine-mesh sieve. Gently press on the eggplant with a wooden spoon to remove some of the moisture. Let rest in the sieve for 15 minutes, pressing down on the eggplant every few minutes. The more moisture you can remove, the better the flavor will be.
Use a fork to mash the eggplant slightly. Add the lemon juice and garlic to the eggplant. Stir with a fork until the eggplant begins to break down. Stir in the tahini and stir well until fully incorporated. Then slowly drizzle in the olive oil until it is fully incorporated. The baba ganoush should have some texture but be mostly smooth and creamy. Stir in the parsley, cumin, and smoked paprika. Season well with salt and pepper.