Preheat oven to 450°F. Halve the eggplants lengthwise and score the flesh. Season with the salt. Place the eggplant halves face down on a baking sheet and brush with 1 tsp olive oil. Roast for 20 to 30 minutes, or until very tender. Remove from oven and let cool completely.
Into a medium bowl, combine the tahini, garlic, and 2 tbsp olive oil. Scoop eggplant flesh from peels into the bowl, discarding peels. Stir in the lemon juice, cumin, and paprika. (For an extra creamy texture, stir in ¼ cup low fat Greek yogurt.)
Spread baba ghanouj in a shallow dish and garnish with the parsley. Serve with the pita.
Serving size: ½ cup baba ghanouj and 1 pita quarter
