This dip is especially delicious with roast or barbecued lamb. If you are having a barbecue, cook the eggplants before the meat; that way, you can complete the dip by the time the meat is cooked.
Use a sharp knife to cut deep slits into the eggplants. Using tongs, place the eggplants over an open flame, turning every few minutes until the skin blackens and blisters – about 6–8 minutes
Place the charred eggplants on a baking tray. Cook in the oven for 20 minutes or until the flesh is soft. If you are using a barbecue, place the eggplants over medium heat, turning every few minutes until they are cooked through and soft.
Cover the eggplants tightly with plastic film and leave to cool to room temperature. As soon as the eggplants are cool, carefully peel away the skins.
Place the peeled eggplant, olive oil, tahini and lemon juice in a food processor and blend until smooth. Mix in the parsley and season with salt and pepper to taste. Spoon into a bowl and drizzle with a little extra virgin olive oil. Serve with flatbread
This dip can be kept in an airtight container in the fridge for up to 3 days.