Place the eggplants directly on an open gas burner (or an electric burner) and, taking care, cook on medium heat for 10-12 minutes, turning occasionally, so that the eggplants are charred evenly. The skin will blacken and start blistering and the eggplants will soften, not to mention that your kitchen will be filled with a wonderful smell. Alternatively, you can bake them in the oven for 20 minutes at 425 degrees F, but the flavor won't be quite the same. Place the eggplants in a thick plastic bag and allow them to sweat, which will make them easier to peel.
Peel and chop the eggplant flesh, discarding any uncooked pieces you might find. Place the chopped flesh into a sieve. Over a sink, press down gently to get rid of as much liquid as possible. Transfer the eggplant into a bowl and, using a fork, combine with the garlic, tahini, lemon juice, cumin and paprika. Or pulse in a food processor for a smoother mixture. Season.
Stir in the parsley. Serve sprinkled with black sesame seeds and crushed pink peppercorns.
Recipe from Purple Citrus & Sweet Perfume by Silvena Rowe. Reprinted with permission by Ecco Books, a division of Harper Collins Publishers.