Slice both eggplant in half vertically then pierce skins in a few spots so that steam can escape while roasting.
Place halved eggplants onto sheet pan and drizzle with a bit of olive oil and season with a bit of salt and pepper.
Roast in oven until soft, about 35-40 minutes.*This can be done outside on the grill for a really great smoky flavor.
In bowl of food processor toss in garlic cloves, shallot, tahini, parsley and lemon juice, pulse until well chopped.
Eggplants should be cool enough to handle, scoop meat into processing bowl with cumin. Pulse several times until a rather coarse puree is created, then pulse in olive oil. Taste for additional salt and pepper.
Place mixture into serving bowl and garnish with crushed pistachio nuts then drizzle with a bit of olive oil.