Pre-heat oven to 425 degrees. Prick eggplant with a fork and lay it onto a foil-lined baking sheet. Roast for 40-50 minutes, or until it's collapsing and the skin is charred. Remove the eggplant from the oven and allow it to cool until it's cool enough to be handled.
When eggplant is cool enough to handle, cut open and scoop all of the flesh into the bowl of a food processor. Add the lemon juice, tahini, garlic, cumin, paprika, salt, and pepper to taste. Process until smooth.
Spread about half of the eggplant spread onto each tortilla. Layer with the pepper and arugula. Enjoy!
Notes
The eggplant dip will make about 1 1/2-2 cups. It can be stored in an airtight container in the fridge for up to 5 days. Use it as a dip, a spread, or a topping for a bowl!