Prick eggplants 5-6 times with a fork. Roast over a medium-high gas stove flame using tongs for 15-20 minutes, turning regularly until skins are charred and flesh completely collapses. Alternatively, broil on a baking sheet in the upper oven rack for 35-40 minutes until blistered and tender.

Slice roasted eggplants open lengthwise once cool enough to handle. Scoop pulp into a fine-mesh colander using a spoon, discarding charred skins and stems. Allow pulp to drain for 15–20 minutes, pressing gently with a fork to remove bitter juices.

Transfer drained eggplant pulp, minced garlic, fresh lemon juice, and sea salt into a food processor. Pulse 5 to 7 times until coarsely combined.

With the food processor running on low, slowly stream in ¼ cup extra virgin olive oil until the mixture turns pale, light, and velvety smooth. (If using optional Greek yogurt or feta, add now and pulse 3 times). Taste and adjust salt or lemon juice.

Transfer whipped dip into a shallow rustic stoneware bowl. Press the back of a spoon gently into the center while turning the bowl to create a deep spiral groove. Pour 1 tablespoon extra virgin olive oil into the groove, top with coarsely cracked black pepper and finely chopped parsley. Serve with warm pita or fresh vegetable sticks.