Place the eggplants over a high gas flame on your stove. Allow it to char on all sides, turning the eggplant every 5 minutes to get a nice smokey flavor. Once cooked, set aside on a plate to cool.
Alternatively, preheat your oven to 450F. Place the eggplants on a baking sheet and bake for 20 minutes or until charred on the outside and cooked through. Allow to cool.
Once cooled, scoop the flesh out of each eggplant and into a food processor. Add the lemon juice, olive oil, garlic, cumin, salt and pepper. Process until smooth. Taste and add more lemon juice, oil, or salt if needed.
Serve garnished with parsley and olive oil.