Preheat oven to 200°C. Preheat a barbecue grill or chargrill on high. Prick skin of eggplants a few times. Cook, turning, for 5-8 minutes or until skin is charred and blistered. Roast on a baking tray for 40 minutes or until soft. Transfer to a colander and place in the sink for 30 minutes to cool. Peel.
Meanwhile, place spinach in a heatproof bowl. Cover with boiling water. Set aside for 1-2 minutes or until it just wilts. Drain. Refresh under cold running water. Finely chop.
Process eggplant, garlic, tahini, cumin and lemon juice in a food processor until almost smooth. With motor running, add oil in a thin steady stream until smooth. Add spinach. Process until well combined. Season with salt and pepper. Transfer to a serving bowl. Sprinkle with paprika. Serve with bread.
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