The eggplant can be substituted with sweet potatoes. Either will pair well with the earthy, nutty flavor of tahini.
Place all ingredients in a small bowl and whisk until combined.
In a large bowl combine flour, salt, paprika, and black pepper; set aside.
Heat 1 inch of oil in a large pot until it reaches 375 degrees F.
Toss one quarter of the eggplant in flour mixture. Shake off excess flour and gently place eggplant in hot oil, making sure not to over crowd the pan. Cook 3 to 4 minutes or until eggplant are lightly golden.
Remove from oil, place on a paper towel, and sprinkle with salt. Repeat with remaining eggplant.
Serve with tahini dipping sauce.