Cook the eggplants until soft over a low gas flame, turning as necessary until the skin is charred. Let cool 1 hour.
Peel the eggplants and put the flesh in a mixing bowl. Add the lemon juice and mash well with a fork. Stir in the tahini. Add salt to taste.
Add the crushed garlic, stir and place in the refrigerator to chill. When ready to serve, place on a plate, sprinkle with parsley and drizzle with olive oil.