Use a fork to prick holes all around the eggplants. Turn 2 gas burners to medium and place the eggplants directly in the flame. Flame roast them, turning frequently with tongs until they are charred and collapsing. If you don’t have a gas stove, you can do this on a grill on under the oven broiler on a sheet pan.
When the eggplants cool, cut them in half lengthwise and scoop the flesh into a food processor. Add the remaining ingredients and pulse to your desired consistency. Taste and correct seasoning for salt and lemon.
Spread in a shallow dish and garnish with a pinch of Aleppo pepper or smoked paprika, chopped parsley, and a healthy drizzle of olive oil.