Wash and pat-dry the eggplants.

Turn your stovetop to medium-high heat. Using tongs, take an eggplant and place it above the flames. Roast it while rotating it every 3 minutes so about 15 minutes.

You can also do this on the grill or in the oven. The skin should be deeply charred and the eggplant should start to deflate.

Next, add the eggplants to a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes.

After that, cut them in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop and add them to a large mixing bowl, use a fork to mash up the flesh into a nice chunky consistency.

Add the tahini, lemon juice, olive oil, garlic, salt, and parsley. Stir well, taste, and adjust for lemon juice.

Transfer the final baba ganoush into a serving bowl and garnish with extra chopped parsley and a drizzle of olive oil before serving.