Preheat your oven to 425°F (220°C) or prepare a gas flame/grill for charring. Prick the Large Eggplants a few times with a fork, then roast directly on a baking sheet or over the flame until the skin is deeply blistered, charred in places and the flesh feels very soft, about 35–45 minutes in the oven (or 10–15 minutes over high flame, turning regularly).
Let the roasted Large Eggplants cool slightly, then split them open and scoop the soft flesh into a colander or bowl; allow a few minutes for excess steam/water to drain and discard the charred skins.
Transfer the drained eggplant flesh to a mixing bowl and mash with a fork or pulse briefly in a food processor until you reach a slightly chunky but spreadable texture.
Stir in the Tahini, Fresh Lemon Juice and minced Garlic, then season with Sea Salt and a pinch of Ground Cumin; taste and adjust lemon, salt or tahini to your preference.
While whisking or with the processor running, drizzle in Extra-Virgin Olive Oil to emulsify and create a silky consistency — add more olive oil or a splash of water if you prefer a looser dip.
Fold in most of the chopped Fresh Parsley, reserving a little for garnish, and adjust seasoning once more.
Spoon the baba ganoush into a shallow serving bowl, create a small well in the center, and finish with a drizzle of Extra-Virgin Olive Oil and the reserved Fresh Parsley.
Serve warm or at room temperature with warm Pita Bread and Assorted Raw Vegetables for dipping.
