Middle Eastern
Prick the eggplants a few times with a fork and char them directly over a gas flame or under a very hot broiler for 20-25 minutes, turning every 5 minutes, until the skin is black and the flesh has collapsed.
Leave them to cool for 10 minutes, then split them open, scoop out the flesh and discard the skin and stems.
Drain the flesh in a sieve for 15 minutes, then chop it finely with a knife.
Crush the garlic with the salt, then whisk in the tahini and lemon juice until smooth.
Stir the tahini mixture, the cumin and 1 tbsp of the olive oil into the eggplant, then taste and adjust the salt and lemon.
Spread the dip on a plate and make a shallow well in the center with the back of a spoon.
Drizzle with the remaining olive oil, sprinkle with the parsley and serve at room temperature.