Cut eggplants in half, place face down on baking tray and brush with olive oil. Bake at 400 degrees for about 20 minutes.

Cool, then scoop out flesh of eggplants and place in food processor. Add onion, parsley, tahina, lemon juice, garlic and seasonings.

Process, adding olive oil while processing. Add water to thin if necessary.

* You can add jalapeños or jalapeño juice if you like.