2 medium eggplants
3 tablespoons fresh lemon juice
2 tablespoons tahini
3 tablespoons extra virgin olive oil, plus extra for serving
1 tablespoons This Little Goat Went to Hong Kong Sauce
1/4 cup chopped parsley
Salt to taste
Grill or broil eggplants until completely blackened and softened all the way through, usually about 30 minutes, flipping occasionally. Transfer to large bowl, cover with plastic wrap, and allow to rest for 15 minutes.
Scoop flesh from eggplants into food processor (if some charred skin gets in, that is ok). Add lemon juice and 1 teaspoon salt and process until smooth. Stir together olive oil, tahini, and Hong Kong Sauce and slowly drizzle into eggplant with processor running. Adjust seasoning to taste, adding additional lemon, tahini, and salt. Add all but 1 tablespoon parsley and pulse to combine.
Transfer to serving bowl, drizzle with additional olive oil and reserved parsley. Serve warm or at room temperature.