wash the eggplants, trim off each end, and cut lengthwise

fill a mixing bowl with cold water and dissolve a teaspoon or so of salt in it

add the eggplant and lay a plate on it to keep it from floating if needed

preheat the oven to 400°

let the eggplant soak for 20 minutes and then rinse it with fresh water

lightly brush the eggplant with oil

place on a baking sheet and cover with foil

roast for 50-60 minutes or until it's mushy

let it cool uncovered until you can touch it without getting burnt

peel the skin off the eggplant, then flip them over and scoop the seeds out of the eggplant

there are 6 lobes of seeds in the eggplant so you may have to scoop around some to get them out

once the seeds are out place the eggplant in a sieve and let it drain over a bowl, gently pressing down to get the juices out

once it's drained put it in the bowl of a food processor, add the tahini, olive oil, garlic, salt, and SOME of the lemon juice

puree until smooth

taste and add more lemon juice as desired, puree and taste again

place in an airtight container and refrigerate until smooth

to serve: spread the baba ganoush in a flat bowl or plate, drizzle with extra olive oil, sprinkle with parsley and fresh ground black pepper