Wash and prick the eggplant all over with a fork.
Then, bake in a 400°F oven until the flesh is tender and soft, about 30 – 50 minutes depending on the sizes of the eggplant (for even more flavor, broil the eggplants over charcoals or even over the flame of a gas stove).
Remove from the oven and allow to cool.
Halve the eggplants and scoop out the flesh.
You should have 2 – 2¼ cups of flesh.
Beat in a mixer or food processor, with the lemon juice, until smooth.
Mash the salt and garlic together, mix with the sesame paste and olive oil, and combine with the eggplant.
Stir in the parsley, and drizzle with more olive oil, if desired.
Best served and eaten with warm, fresh pita bread.
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