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Wash and pat dry the eggplant.
Take a knife and cut each one in half.
Score the inside of the eggplant making lengthwise cuts followed by diagonal cuts.
Line a baking sheet with parchment paper and drizzle with olive oil.
Drizzle olive oil on the eggplant and sprinkle with salt.
Lay the eggplant flat side down and bake in a preheated 400°F (200°C) oven for 40 to 45 minutes.
Let them cool a bit, and scoop out the flesh into a bowl.
If watery, strain the eggplant flesh and discard the excess water.
Mash or break up the eggplant into your desired consistency.
Add the tahini and stir.
Add the garlic and stir.
Add the lemon juice and stir.
Add the olive oil a little at a time and stir until the spread is light in color.
Taste and adjust for salt, then stir in the parsley.