Method

1. Preheat the oven to 200°C and pearce the skin of the eggplants with a fork, in several places.
2. Brush the cut faces of the eggplants lightly with olive oil and plane on a baking tray, cut side down.
3. Roast for 35-40 minutes, until tender. Remove from the oven and cool for 15 minutes.
4. Scoop out the flesh of the eggplants and place into a bowl. Mash roughly with a fork.
5. Add the garlic, remaining olive oil, sesame paste, cumin, lemon juice, pinch of salt and pepper and mash together well until mostly smooth.
6. Allow to cool to room temperature, then season to taste with lemon juice, salt and pepper.
7. Scrape into a serving bowl and drizzle a little olive oil on top and sprinkle with parsley. Serve with lavosh.