Prick the aubergines with a fork and grill them, turning occasionally, until the skin blisters and blackens all over. (They can also be roasted in a hot oven or fried gently to achieve the same effect.)
When cool, peel off the skin.
Leave the aubergine flesh in a colander for 15 minutes to drain off excess liquid.
Pound the garlic and salt until smooth with a pestle and mortar, or whiz in a blender.
Add the aubergine flesh, lemon juice, tahini, cumin and pepper.
Whiz or pound to a thick purée.
Adjust the seasoning and lemon juice to taste.
Transfer to a bowl, drizzle with oil, sprinkle with parsley and serve with warmed pitta or flat bread.
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