Place 3 medium eggplants on a cookie sheet and bake at 350 degrees for 45 minutes. Allow to cool until ready to handle. Cut in half lengthwise, scrape eggplant out of skins. Chop eggplant and place in a blender. Add the following and puree until smooth:

1/3 c. tahini
1/4 c. parsley, chopped
1/4 c. lemon juice
1/4 c. olive oil
3 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. cayenne pepper

Chill. Serve with pita bread triangles or any mild chip or cracker.