Cut the eggplants lengthwise in half and place on a baking sheet. Brush each half with one of the ¼ olive oil. Then turn them upside down on the baking sheet. Bake until soft.
When cooled down, coop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits.
Add the chopped eggplants to a food processor. Add all the other ingredients and pulse until mixed and still chunky.
Transfer the final baba ganoush into a small bowl and garnish with extra chopped parsley.