Preheat the oven to 375°F. Using a fork or paring knife, prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner, turning as the skin chars. This should take about 5 minutes. (If you don’t have a gas stove you can do this under the broiler.)
Place the eggplants on a baking sheet and roast for 25 to 30 minutes, until they’re completely soft. You should be able to easily poke a paring knife into them with no resistance.
Remove from oven and let cool completely.
Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the tahini, sea salt, lemon juice, garlic, and chili powder until smooth.
Taste the baba ghanoush and add additional salt or lemon juice if needed. Place in a serving bowl and drizzle olive oil over the top. Add fresh parsley for garnish.
Notes
Baba ghanoush stores very well in a sealed container in the fridge for about 5 days.