Once cool enough to touch, cut each eggplant in half and scoop out the insides with a spoon.

Chop up the scooped out eggplant and put into a bowl. Add lemon juice. Add smoked paprika (optional), salt, and pepper to taste.

Add the olive oil and chopped parsley and mix will. Taste and adjust flavor if necessary. Ready! Store in a jar/container in the refrigerator for up to several days.

Enjoy with bread, crackers, grilled meats, and more!