Baba Ghannouj - Eggplant Dip with Tahini

3 large eggplants2 cloves garlicSalt to taste#8531; cup tahini (sesame paste)#188; cup fresh lemon juiceDash of cayenne pepper#8531; cup water, if neededChopped parsley for garnishGrill eggplants directly on an open fire or broil in oven, about 10-15 minutes each side, until skin on all sides is blackened and charred. Place them on a platter to cool. When cool, peel, reserving pulp and juice.In a food processor chop the garlic with salt until finely minced, add tahini, lemon juice, cayenne and enough water to achieve a creamy consistency. Add grilled eggplant, chop to a dipping consistency.Place in shallow bowl, drizzle extra virgin olive oil over top, sprinkle with parsley and cayenne pepper. Serve with pita bread, pita chips and vegetables for dipping.Serves eight to 10.