Preheat oven to 400F.
Slice eggplant in half lengthwise and brush with some olive oil. Place on foil lined pan and bake for 45 minutes or until soft.
Allow eggplant to cool, then scoop out insides of eggplant and combine in food processor with tahini, lemon juice, garlic and chili pepper, discarding any skins. Mix all until smooth.
Slowly drizzle in olive oil through feed tube until well combined. If the mixture is too runny, add a scoop of Mila and wait 5 minutes. Add more as needed.
If you have some smoked paprika or sumac at home, sprinkle a little bit of that over the mixture.
Add salt to taste. Serve with some slices veggies to dip in.