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Preheat the oven to 425°F.
Cut your eggplants in half, scoring them diagonally. Then drizzle liberally with olive oil and season liberally with sea salt.
Set them on a baking sheet or baking dish and place the eggplants in the oven. Bake for 55-60 minutes.
Remove the eggplant and let it sit for a few minutes until cool enough to handle. Peel off the skin, then put it on top of a strainer to remove any excess liquid or seeds while it cools.
Once cooled completely, add garlic cloves, lemon juice, sea salt, tahini, and Aleppo pepper to a food processor. Pulse until nice and smooth.
Spread the dip on the bottom of a plate, then top with some olive oil, Aleppo pepper, parsley, and sesame seeds. Enjoy!