Start by cooking the eggplants. There are two ways to achieve this.
Option 1: Pierce eggplants a few times with a fork for ventilation. Grill whole eggplants over an open flame, either directly on a gas cooktop or barbeque. Cook for 20-30 minutes on medium-high heat, rotating slightly every 5 minutes or so. The eggplant will start to collapse; aim to blacken the skin, cook the insides and and achieve a smoky aroma.
Option 2: Bake the eggplants in the oven. Halve the eggplants lengthways, place face down on a tray lined with foil or baking paper and prick the skin using a fork. Drizzle with a little olive oil. Bake in the oven for 30-40 minutes at 220°C / 450°F until the insides are very soft. Remove from oven.
Once the eggplants are cooked, scoop out the flesh (or peel off the skin) and discard the skins and stems. You can drain this eggplant flesh in a colander to remove excess liquid and achieve a creamier dip.
Place the eggplant in a food processor (this one is my favorite kitchen item!) and blend to your desired consistency. You can leave it chunky or blend until smooth. Transfer to a bowl.
In the bowl, add the garlic, lemon juice, tahini, cumin, chili powder, parsley and salt. Mix with a fork until incorporated.
Slowly drizzle olive oil into the mixture, until the mixture is pale and creamy. Taste and adjust seasonings as needed.
Place into a serving dish and garnish with remaining olive oil, chopped parsley and zata’ar. Enjoy as a dip with cut vegetables or keto crackers or bread; or add to dishes such as salad bowls. The dip will keep covered in the refrigerator for several days.