1. Bake the eggplants in 350-degree oven for 30 minutes. When cool enough to handle, remove the skin.

2. Place the peeled eggplants along with the garlic, tahini, yogurt and lemon juice in a food processor and pulse to mix them until combined. Add olive oil and salt as needed.

3. Spoon onto serving platter, garnish with sliced olives, tomato and parsley.

Serves 5 to 6