Heat a grill pan over medium-high heat. Trim ends from eggplants, and cut into ½-inch-thick rounds; brush both sides with olive oil.
Grill eggplant, in batches, 3 to 5 minutes on each side or until charred. Remove from grill, and let cool 5 minutes.
Combine tahini, lemon juice, garlic, cumin, salt, and pepper in a food processor. Cover and process until smooth. Add eggplant and parsley, and pulse until blended.
Transfer to a bowl, and garnish, if desired. Serve with whole wheat pita bread or fresh veggies, like bell pepper strips or cucumber slices.