Place aubergines on a baking tray and grill for 35 minutes turning occasionally.
Remove aubergines from under the grill and leave to cool. Then trim the tops and remove the skins.
Transfer aubergines to a sieve resting over a bowl. Then, using a fork, mash the aubergine to squeeze out as much water as possible.
Transfer aubergine, garlic, lemon juice, tahini, olive oil, salt and pepper to a food processor and blend until smooth.
Remove the blade from the food processor and stir in the parsley.
Transfer to serving bowl and top with a drizzle of olive oil and parsley.