First, preheat the oven to 230 °C. Prick the melanzani all around with a fork or sharp kitchen knife.
Place on a baking tray and bake for 30-40 minutes until they are completely soft and collapsed. Let cool slightly.
Slice each melanzani lengthwise, scrape out the flesh with a spoon, and mash into a smooth paste.
Add garlic, tahini, lemon juice, salt and pepper to taste and whisk until well blended.
While whisking, add olive oil so that it becomes creamy. Season to taste, place in a suitable bowl, cover with plastic wrap and refrigerate for 2 hours or overnight.
To serve, spread in a shallow bowl or on individual plates and press a bulge in the center with the back of a spoon.
Pour in a little olive oil, sprinkle with chopped parsley and garnish with ripe olives.
Serve with warm pita bread.
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