Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh with a knife. Drizzle with olive oil and sprinkle with salt.

Place the eggplants cut-side down on a baking sheet and roast in the oven for about 30 minutes, or until the flesh is soft and slightly charred.

Once the eggplants are cool enough to handle, scoop the flesh into a blender. Add tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper.

Blend until smooth and creamy, adjusting seasoning as necessary.

Transfer the dip to a serving bowl, drizzle with olive oil, and garnish with chopped parsley. Serve with pita bread or fresh vegetables.