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Leaving the eggplants whole, pierce each side with a fork. Place in the oven at 450 degrees and roast for about 30-45 minutes, turning them over 2-3 times. The outer shell will be blackened or charred, and the inside will be soft when it's cooked through.
Set aside to let cool, then cut eggplants lengthwise and scoop out the pulp. Add pulp to a large mixing bowl.
Using a mortar and pestle, crush the garlic with salt to form a paste. If you don't have a mortar and pestle, this can be done carefully with a knife and cutting board, but mashing them together.
Add the True Lemon and tahini to the garlic paste, and mix to combine. Combine into the eggplant mixture, and use a hand mixer to combine. Gently beat until it has a smooth consistency.
Garnish with chopped fresh parsley. Serve at room temperature.