Prefer to serve it lightly chilled. If refrigerated, let sit at room temp for 20 mins
2 eggplants (1 pound each), pricked all over with fork
2 tablespoons tahini
2 tablespoons extra-virgin olive oil, plus extra for serving
4 teaspoons lemon juice
1 small garlic clove, minced
2 teaspoons chopped fresh parsley
Salt and pepper
Adjust oven rack to middle position and heat oven to 500 degrees. Place eggplants on alumni foil-lined rimmed baking sheet and roast, turning eggplants every 15 mins, until uniformly soft when pressed with tongs, 40 to 60 minutes. Let eggplants cool for 5 minutes on baking sheet.
Set colander over bowl. Trim top and bottom off each eggplant and slit eggplants lengthwise. Using scoop hot poulp into colander (you should have about 2 cups pulp); discard skins. Let pulp drain for 3 minutes.
Transfer drained eggplant to food processor. Add tahini, oil, lemon juice, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pulse mixture into coarse puree, about 8 pulses. Season with salt and pepper to taste.
Transfer to serving goal, cover tightly w/ plastic wrap, and refrigerate until chilled, about 1 hour. Dip can be refrigerated for up to 24 hours, bring to room temperature before serving. Season with salt and pepper to taste, drizzle with extra oil to taste, and sprinkle with parsley before serving.