Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper, or oil pan lightly.

Halve the eggplants lengthwise and brush cut sides lightly with 2 tsp. olive oil. Place in pan, cut sides down, and roast eggplants until the interior is very tender and the skin is collapsing (about 35 minutes). Set aside to cool.

Flip the eggplants over and scoop out the flesh with a large spoon and discard the skin. Place flesh into a strainer to drain for a few minutes and remove extra moisture. Transfer to a cutting board and rough chop.

Place chopped eggplant in a mixing bowl or blender for the final mixing. Add lemon juice, tahini, garlic cloves and salt. Mash vigorously with a large fork (mixing bowl) or pulse several times (blender) to combine ingredients. The final consistency should be smooth, not runny, with some texture.

Transfer to a serving bowl and drizzle with remaining 1 tsp. of oil. Add optional spices for a smoky taste and garnish with sesame seeds and parsley (also optional). Serve with warmed pita and/or sturdy, raw veggies.