Drizzle olive oil over the cut sides of the eggplants and season with salt and pepper. Place them cut-side down in the air fryer and cook for 10–15 minutes, or until tender. Remove and let cool slightly.
While the eggplants cook, preheat your griddle to medium heat. Add a small amount of olive oil and toast the pita bread on both sides until golden. Remove and sprinkle with coarse salt.
Once the eggplants have cooled, scoop out the flesh and add it to a food processor with garlic, lemon juice, tahini, salt, and pepper. Blend until smooth or your desired consistency.
Transfer to a serving bowl and drizzle with olive oil. Garnish with smoked paprika, chopped mint, and parsley.
Serve with toasted pita and fresh vegetables. Enjoy!
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