Preheat oven to 450.
Slice eggplant in half, lengthwise. Score the flesh side, slicing diagonal lines about ¼ - ½ inch deep. You will end up with a crisscross pattern on the flesh.
Brush the eggplant flesh with olive oil and sprinkle with salt and pepper. Place flesh-side down on a foil lined baking sheet. Cook for about 30 minutes or until the skins easily give when lightly pressed. Set out until cool enough to touch.
Add garbanzo beans, tahini, garlic, lemon juice, salt, cumin, smoked paprika, and 2 cups of the eggplant flesh (discard the skins) into a food processor. Process until a desired consistency is reached. I added about 2-3 tbsp of the garbanzo bean liquid to get the consistency I wanted.
Top with chopped parsley and extra virgin olive oil to serve.