Prick eggplants with a fork, place on a cooking sheet and bake in a preheated oven at 400ºc for 30 minutes or until tender. 

Let cool, then peel out the skin. 

Scoop in a food processor with lemon juice.  Blend until smooth.  Remove into a bowl, add mashed garlic, tahini, salt and chopped parsley (keep some chopped parsley for decoration). 

Put in a serving plate and let cool, then drizzle with olive oil and garnish with the rest of parsley.

For a better taste, eat with pita bread.