Line a baking dish with crinkled parchment paper.
Place the eggplants on the parchment paper and poke their skin with a sharp knife in multiple areas.
Bake at 450° for 30-40 minutes or until the eggplants are charred and deflated.
Remove from the oven and split the top of the eggplant with a sharp knife.
Use a soup spoon to separate the flesh of the eggplant from its skin while chopping the inside of the eggplant and breaking the stringy flesh.
Season with salt and pepper.
Drizzle the raw tahini.
Peel a tomato and grate it over the eggplants.
Sprinkle with lemon juice, more salt and pepper, and finish with fresh chopped parsley.
