Wash and dry the eggplants. Cut them in half lengthwise and pierce the skin side with a fork several times.
Brush the eggplants with olive oil and put them in the multicooker, cut side down. Slow cook on High for 4 hours. When finished, open the lid and move the eggplants to another container to cool. Drain any liquid.
Scrape the eggplant meat from the skin with a spoon until the skin is clean. Dis-card the skin and place the meat in a bowl.
Mash the eggplant meat with a fork or potato masher. Do not use a blender; the texture of the eggplant should remain natural.
Crush the garlic or use a garlic press. Mix the crushed garlic, ground cumin, 1 tablespoon of extra virgin olive oil, pepper, ta-hini and sesame oil with the eggplant. Salt until it is to your liking.
Squeeze lemon juice into the mixture a little at a time, tasting to check the flavor as you go. When mixing the lemon juice in, make sure the consistency does not become too liquidy, it should remain paste-like.
Let it cool in the fridge for about an hour before serving. Garnish with extra virgin olive oil and smoked paprika, if desired.