Pre-heat oven to 400F degrees. Wash and de-stem eggplants. With a fork, prick eggplants all around, and place directly on an oven rack. Roast eggplants for 45-50 minutes until they are wrinkled
and very soft. Remove from oven and let cool. Scoop the insides of eggplant place into a bowl, and mash. Add all remaining ingredients except olive oil and mix. Let chill, drizzle with olive oil, and serve. Or refrigerate.

4 medium size eggplants
2 lemons, juice
6 cloves of garlic
1 cup finely chopped parsley
1/2 cup scallions, finely choped
1 cup tahini
2 teaspoons of salt
black pepper
olive oil