Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Wash the eggplants and poke them several times with a fork to allow steam to escape. Place them on the baking sheet.

Slice the top 1/4 inch off the head of garlic to expose the cloves. Place it on a piece of aluminum foil, drizzle with 1 teaspoon of olive oil, and wrap tightly. Place the foil packet on the baking sheet next to the eggplants.

Roast in the preheated oven for 40-50 minutes. The garlic should be soft, and the eggplants should be collapsed and very tender to the touch.

Remove from the oven. Carefully open the garlic foil to let it cool. Allow the eggplants to cool for about 15 minutes until safe to handle.

Cut the eggplants in half lengthwise and scoop the flesh into a colander or mesh strainer. Discard the skins. Let the flesh drain for 10 minutes to remove excess liquid.

Squeeze the roasted garlic cloves out of their skins into a food processor. Add the drained eggplant flesh, tahini, lemon juice, remaining olive oil, turmeric, cumin, salt, and pepper.

Pulse the mixture until it reaches your desired consistency (chunky or smooth).

Transfer to a serving bowl. Drizzle with a little extra olive oil and garnish with chopped fresh parsley before serving with warm pita bread or vegetables.