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Cut a slit lengthwise in each eggplant and roast on stove, grill or in the oven.
Set the eggplants aside to cool down for 10 minutes.
Scoop the pulp out on a cutting board and chop with a sharp knife.
In another bowl whisk together tahini, yogurt, lime juice, garlic, cumin, coriander and cayenne pepper if using.
Add the chopped eggplant and mix well to combine.
Scoop the dip in a serving platter, drizzle with oil and garnish with parsley, sumac or pomegranate.
Serve with pita wedges or veggies.