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.