1. Preheat the oven to 425°F and line a baking sheet.

2. Cut the eggplants in half lengthwise, score the flesh, brush with olive oil, and roast cut-side down for 30 to 40 minutes until tender.

3. Scoop the roasted eggplant flesh into a bowl, let drain in a sieve for a few minutes, then transfer to a blender or food processor.

4. Add tahini, lemon juice, garlic, salt, and pepper to the eggplant and blend until smooth.

5. In a medium saucepan, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent, about 5 minutes.

6. Add spring peas and vegetable stock to the saucepan, bring to a boil, then reduce heat and simmer for 10 minutes until peas are tender.

7. Remove the soup from heat, blend until silky smooth, then stir in lemon juice and chopped herbs.

8. Season the soup with salt and pepper to taste and keep warm on low heat.

9. Serve the pureed pea soup in bowls, garnish with optional cream or yogurt, and offer the roasted eggplant dip alongside or spoon a dollop on top.

10. Sprinkle chopped parsley over the dip and serve with bread or vegetable sticks.