1. Slice the eggplants in half lengthwise. Place the cut side down on a lightly oiled sheet pan and roast in a 450°F oven for 1 to 1½ hours or until the skin is charred and the interior is fully cooked. Allow the eggplant to cool slightly before peeling away the skin.
2. Scrape the pulp from the eggplant into a food processor and gradually add the tahini, garlic, caper juice, artichoke hearts, salt, and pepper while pulsing. Blend until smooth. Adjust the seasoning and add the parsley.
3. Fry the capers and use as garnish.
Chef’s Notes A variation on a classic Mediterranean flavor, excellent for a healthy snack spread over pita bread or as a side for grilled lamb, and a must have item on an antipasto platter.