Preheat a cast iron skillet or griddle over medium high heat. Use a sharp knife and poke each eggplant in a few spot. Place on top of the hot skillet. Cook until charred on all sides then transfer to a bowl to cool off. ( The eggplants can also be cooked on the outdoor grill, under the broiler, charred on open flame or baked in the oven. The open flame method is really messy and the oven method lacks the smokiness so keep that in mind when deciding which cooking method to use.)

Once cool enough to handle peel the charred skins off of the eggplant and discard. Place the eggplant in a fine strainer and allow the extra moisture to drain over a bowl.

Once drained transfer the roasted eggplant meat to a cutting board and using a sharp knife chop it up finely. Alternatively this can be done in the food processor, I prefer some texture in my dip so I like to do it by hand.

In a medium bowl whisk together the tahini with the olive oil and lemon juice until smooth and creamy. Whisk in the garlic, cumin and smoked paprika then add the roasted eggplant and parsley.

Use a spatula to combine everything until smooth and creamy. Season to taste with sea salt and add more lemon juice if desired.

Serve as a dip garnished with sesame seeds, fresh herbs and chili flakes for some attitude. Serving ideas: pita chips, pita bread, crusty bread, fresh veggies: bell peppers, tomatoes, cucumbers, etc.