Preheat the oven to 400°F (200°C).
Pierce the eggplants with a fork and place them on a baking sheet.
Roast the eggplants for about 30–40 minutes, until the skin is charred and the flesh is tender.
Let the roasted eggplants cool, then scoop out the flesh into a bowl.
Add olive oil, minced garlic, lemon juice, salt, and pepper to the bowl with eggplant.
Use a fork or a food processor to blend the mixture to your desired consistency.
Taste and adjust seasoning as needed, then garnish with parsley if desired.
Serve with pita bread, crackers, or fresh vegetables.
