Preheat broiler. Prick the eggplant all over using a fork. Place eggplant on a baking sheet. Place under broiler. Broil evenly, until the skin is blackened (about 3 to 4 minutes per side). Allow eggplant to cool. Scrape off the blackened skin. Chop the eggplant into pieces. Place in food processor with the tahini, lemon juice, garlic, three tablespoons olive oil and salt. Pulse until smooth and creamy. Spread onto a plate, drizzle with a little olive oil and sprinkle with paprika. Serve with warm pita triangles or fresh veggies.