Preheat your oven to 350. Take a fork and poke the eggplant a few times (like you would a baked potato). Turn on your gas burner and place the eggplant directly on top of the flame. Turn the eggplant to make sure each side gets charred evenly (this gives it the smoky flavor).
Place your charred eggplants in the oven on a parchment-lined cookie sheet for 20-40 minutes until they are completely soft. Remove from the oven and let cool.
Cut open the eggplants and scoop out the insides. Blend your eggplant, lemon juice, salt, garlic, tahini, and cayenne until smooth. Garnish with parsley and more cayenne.
You can use this as a dip or even make open-faced baba ganoush sandwiches (like I did) topped with sliced cucumbers, tomatoes, and parsley. YUM.