Preheat the oven to 350°F.

Make 4 pricks into each eggplant using a fork. Place the whole eggplant directly on a stovetop gas burner over high heat. Char the eggplant skin, turning the eggplant every 2-3 minutes for about 10 minutes. Once the skin is charred, transfer the eggplant onto a sheet pan and roast in the oven for 20-25 minutes until completely cooked through.

Place the eggplant in a mixing bowl and cover with plastic wrap for 15 minutes until cool enough to handle. This will make it easier to peel. Stem and peel the eggplant. 

Transfer the eggplant to a cutting board and roughly chop. If needed, mash with a fork until smooth.

Transfer back to the mixing bowl. Add the garlic, chili, oil, salt, paprika, and lemon juice. Taste and adjust seasoning.

Serve as part of a spread with salad and bread.