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There are 2 ways to cook the eggplants.
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The first way, on the stovetop, is my favorite because it yields a much smokier-flavored babaganoush.
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For the stovetop method: Turn 2 burners up full-throttle.
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Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes.
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Don't worry if the eggplant deflates a little.
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Remove from the burner and place on a plate to cool.
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For the oven method: Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don't skip this step).
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Place on a baking sheet and roast until softened, about 20 minutes.
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Remove from the oven and allow to cool.
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Regardless of the cooking method you choose, once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant.
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Discard the skin.
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Move the flesh onto your chopping board, slice off the stem and discard.
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Using your knife, mince the flesh until almost smooth.
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Scoop into a bowl.
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Add the lemon juice, tahini, parsley, and a little salt and pepper.
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Whisk together and taste for seasoning.
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Feel free to add more lemon juice, more salt and pepper... it will vary depending on the size of your eggplant, and how you like your 'ganoush!
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Serve with pita chips.
