Wash and cut the eggplants in half. Bake them in medium-high oven until they become soft. Turn them once.
Remove eggplants from oven and dip them in cold water with lemon juice to preserve their color. When the eggplants are cold, peel them and mash the pulp to a fine paste. Add tahini sauce and mix thoroughly.
Serve topped with olive oil and parsley. Accompany with warm pitas.
