Prick the aubergines all over with a fork. Place them directly over a gas flame or under a high heat grill (broiler), turning occasionally, until the skin is completely charred and the flesh is collapsing (about 15-20 minutes).

While the aubergines cook, place the unpeeled garlic cloves in a dry skillet over medium heat, roasting until soft to the touch (about 10 minutes).

Allow the aubergines to cool in a colander for 10 minutes to drain excess liquid. Peel away the charred skin and discard it. Squeeze the roasted garlic out of its skins.

In a food processor, combine the aubergine flesh, roasted garlic, tahini, lemon juice, 2 tablespoons of olive oil, salt, and pepper. Pulse until creamy and smooth.

To make the dukkah topping: In a small dry pan, toast the walnuts, sesame seeds, and cumin seeds over medium heat for 3-4 minutes until fragrant. Remove from heat and stir in the ground coriander and a pinch of salt.

Spread the aubergine purée into a shallow serving bowl and use the back of a spoon to create swirls on the surface.

Drizzle with the remaining tablespoon of olive oil, generously sprinkle the walnut dukkah mixture on top, and garnish with fresh parsley.