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Ingredients

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• 2 medium eggplants (about 1 pound each)
• 2 tablespoons olive oil, divided
• 1 teaspoon coarse or kosher salt, or to taste
• 6 tablespoons tahini (sesame seed paste), well-stirred if a new container
• 2 garlic cloves, peeled and minced or pressed
• Juice of 1 lemon, plus more to taste, if desired
• Pinch of cayenne or aleppo pepper
• Pinch or two of ground cumin
• 2 tablespoons well-chopped flat-leaf parsley, divided
• Toasted sesame seeds or za’atar for garnish