Serve a plate of smoky dip drizzled with oil and sprinkled with paprika.
Credit by: KingOfChef
Preheat oven to 180°C. Place the eggplants on a baking tray. Bake for 1 hour or until soft. Halve lengthways and scoop out the flesh. Discard the skin. Place the eggplant, garlic, lemon juice, tahini, cumin, paprika and half the oil in the bowl of a food processor and process until smooth. Season with salt.
Combine the sesame seeds, sumac and thyme in a mortar and pound with a pestle until crushed. Place the bread, in a single layer, on 2 baking trays. Drizzle over remaining oil and sprinkle with sesame mixture. Bake for 5 minutes or until crisp.
Spoon the eggplant mixture onto a serving plate. Sprinkle with extra paprika and drizzle over extra oil. Serve with bread.
Carry out step 1 up to 2 days ahead. Store in an airtight container in the fridge. Carry out step 2 up to 1 day ahead. Store the bread in an airtight container. Carry out step 3 just before serving.