Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.

Prick the eggplants all over with a fork to allow steam to escape during baking. Place them on the prepared baking sheet and roast for 45 to 50 minutes, turning halfway through, until the skin is completely wrinkled and the flesh feels very soft and collapsed.

Remove the eggplants from the oven and let them cool for about 10 minutes until they are safe to handle. Slice them open lengthwise and use a spoon to scoop out the soft flesh, discarding the charred skins.

Place the scooped eggplant flesh into a fine-mesh strainer set over a bowl. Let it drain for 5 minutes, pressing lightly with a spoon to remove excess water and bitter liquids.

Transfer the drained eggplant to a medium mixing bowl. Add the minced garlic, tahini, fresh lemon juice, olive oil, cumin, and kosher salt.

Using a fork, vigorously mash the mixture together until well combined but still slightly chunky. For a silkier texture, you can pulse it a few times in a food processor, though traditional baba ghanoush retains a pleasant rustic texture.

Transfer the dip to a serving bowl, spreading it out with the back of a spoon to create a shallow well in the center. Drizzle generously with extra-virgin olive oil, sprinkle with fresh parsley, and serve with warm pita bread or crisp vegetable sticks.