Wash the eggplants. Halve them and put them in a greased tray. Put to bake in a heated oven at 374°F (190 °C) for about 25 minutes. You can bake them on a grill or barbecue.
Carve the flesh of the eggplants with a spoon and mix it with the tahini, garlic, parsley and olive oil, spices of choice, in a blender or food processor. Blend everything to a homogeneous mixture.
The result is incredibly flavorful and delicious. Arabic chutney can be served on toast.