SLICE eggplants in half lengthwise.
RUB the cut size with a bit of olive oil and place cut-side down on a baking sheet lined with parchment paper or a silicon baking mat.
ROAST eggplant in the oven at 450 degrees for 30-35 minutes.
REMOVE eggplant and let cool slightly before peeling off the skin with your fingers (it should come off easily).
PLACE the eggplant flesh in a metal strainer in the sink or over a bowl for about 20 minutes to let the excess liquid drain off.
STIR and press gently on the eggplant with a wooden spoon to help moisture escape.
Once the eggplant is ready, PLACE it in a food processor or blender, and add tahini, garlic, lemon juice, salt, coriander and parsley.
MIX until combined, and then drizzle in the olive oil and continue mixing until smooth and creamy.
ADD more salt, garlic and lemon juice, to taste.
GARNISH with more fresh parsley and sumac or smoked paprika