Preheat oven to 450. Line a baking sheet with foil. Pierce eggplants with a fork and roast for 45 minutes. Cool and scoop flesh into a food processor. Add garlic, lemon juice, tahini, olive oil, chili powder and salt and pepper. Process until smooth. Refrigerate at least 2 hours before eating. Garnish with smoked paprika and parsley. Serve at room temperature with flat bread, pita chips or fresh veggies.