Heat oven to 450°. Trim eggplants and slice in half lengthwise. Sprinkle cut sides with 1/4 tsp of the salt and 1 tbsp of the oil. Place cut sides down on a foil-lined baking sheet. Roast at 450° for 30 minutes, or until eggplant flesh is soft and skin has begun to collapse. Cool slightly. Scoop out flesh and break into bite-size pieces with a fork; discard skins.
Stir in tahini, lemon juice, lemon zest, cayenne, remaining oil and remaining 3/4 tsp salt. Garnish with fresh chopped parsley and, if desired, drizzle with olive oil. Serve with pitas, grilled, if desired, and cut into wedges.