Baba Ghanoush

1. Pierce the eggplants in several places with the tines of a fork. Wrap them separately in aluminum foil; place on a baking sheet. Bake until soft, about 45 minutes.
2. Unwrap the eggplants; let stand until cool enough to handle. Halve them lengthwise; carefully remove the flesh, discarding the seeds and the skin.
3. Coarsely chop the eggplant flesh and place it in a medium bowl. Add the Tahini, lemon juice, garlic, 2 teaspoon parsley, mint and salt and pepper; mix well.
4. Place the mixture in a serving bowl, drizzle extra virgin olive oil over the top, and sprinkle with the remaining teaspoon of parsley.
5. Serve at room temperature. (Note: best if made a day ahead. Refrigerate until ready to serve. Bring to room temperature before serving)