Preheat the oven at 450°F. Line a baking sheet pan with parchment paper or foil. Lightly oil the parchment or foil.
Cut the eggplants in half lengthwise. Lightly brush with oil and season with salt. Place cut side down on the prepared baking sheet pan.
Bake the eggplants for about 35-40 minutes or until very tender. Set aside to cool until easier to handle, then scoop out the flesh and place in a mesh strainer. Discard the skins. Discard excess seed strands from the eggplant flesh.
Allow the eggplant to release excess moisture and drain for about 10 minutes. You want as much of the moisture to release from the eggplant as possible. Occasionally stir or shake the eggplant to help release more moisture.
Discard the eggplant drippings and place the drained eggplant in a bowl. Break up the eggplant with a fork. Drain the tuna oil into the eggplant. Add half the tuna. Reserve the remaining half for topping.
Stir in the tahini, lemon juice, garlic, cumin or sumac, and black pepper to the eggplant mixture. Season to taste with salt (start with at least 1/4 teaspoon).
When ready to serve, top the baba ganoush with the pine nuts, parsley, red onion and remaining tuna. Add a sprinkle of paprika and drizzle of olive oil on top. Serve with lemon wedges, pita bread, pita chips, and/or vegetables.