Pierce the eggplants with a fork and place them on a baking sheet. Roast in the oven for 45-60 minutes or until the skin is charred, and the flesh is soft.
Allow the eggplants to cool, then peel off the skin and place the flesh in a colander to drain excess liquid.
In a food processor, combine the eggplant flesh, minced garlic, tahini, lemon juice, and olive oil. Blend until smooth.
Season with salt and pepper to taste. Garnish with chopped parsley.
Drizzle with additional olive oil before serving.
The grazing board
Start by placing your dips and cheese elements on the board or platter. Add your crackers and use the smaller elements to fill the space. Dress with pomegranate arils and chopped parsley if desired.
Try a dukkah cracker topped with baba ganoush, feta, pistachio and a drizzle of honey. Delicious!