Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sauté until translucent.

Add the diced eggplants and cook for about 10 minutes, stirring occasionally until they start to soften.

Stir in the chopped tomatoes, cumin, paprika, salt, and pepper. Cook for another 15-20 minutes until the mixture is thick and the eggplants are tender.

Remove from heat and let cool slightly. Stir in tahini and lemon juice until well combined.

Transfer to a serving bowl and garnish with chopped parsley.

Serve warm or at room temperature with bread or as a side dish.