- Preheat oven to 425°F. Brush eggplants with 1 tbsp oil; place on foil-lined baking sheet. Bake for 45 to 60 minutes or until golden brown, skins are charred, and pulp is very tender. Let cool completely. Peel eggplants and chop coarsely.
- In food processor, purée chopped eggplant, tahini paste, 2 tbsp oil, lemon juice, garlic, cumin, salt, pepper, coriander and cayenne until smooth.
- Transfer to serving dish. Garnish with a drizzle of remaining olive oil and sprinkle with parsley. Serve with crackers.
Tip: Garnish dip with pomegranate seeds, chopped mint or a pinch of smoked paprika if desired.