Cut the eggplants in half and score the cut surface of each half from edge to edge in a crosshatch pattern.
Brush the cut surfaces with the oil (two to three tablespoons), season with salt and paper and place cut side down on a sheet pan. Cut the top from the head of garlic and discard. Drizzle a little bit of olive oil over the exposed surface of the garlic. Wrap the garlic in aluminium foil and roast together with the eggplant for approximately 45 minutes.
Let eggplants cool, then scoop out the flesh. Remove garlic cloves from the aluminium foil and press on the bottom of each clove to push it out of its paper. Puree the flesh in a food processor with garlic, lemon juice, tahini, salt and pepper and the remaining oil. Blend the ingredients to the desired consistency.
Serve in a bowl with additional olive oil, paprika and sesame seeds, if desired.
Before serving baba ganoush, dust lightly with ground sumac, paprika or some small seeds; additionally, chopped fresh parsley or coriander leaves make for an excellent topping.