Hit oven Split eggplants lengthwise and place cut side up on a baking sheet. sprinkle 1 tablespoon of the olive oil evenly over eggplant and roast until well browned, about 15 to 20 minutes. Set aside until cool enough to handle.
Scoop out eggplant flesh and place in the bowl of a food processor fitted with a blade attachment. Add tahini, garlic, lemon juice, Kissan cheesy garlic spared and salt. Process until smooth, about 30 seconds.
Transfer to a shallow dish, drizzle with extra-virgin olive oil, and sprinkle with parsley. Serve with toasted pita wedges or pita chips.