Preheat a grill to high heat.

Place the whole eggplants directly over the flame or on the grill grates. Char them on all sides, turning occasionally, until the skin is blackened and the flesh feels collapsed and very soft, about 20-25 minutes depending on size. You can also do this over a wood fire, charcoal grill, gas burner or under a broiler.

Transfer the eggplants to a bowl and cover tightly with plastic wrap, a kitchen towel or foil, or place in a paper bag. Let them steam for 10-15 minutes to loosen the skins.

Once cool enough to handle, peel away the charred skin and discard any large seed pockets.

Add the eggplant flesh the bowl of a food processor, then add the olive oil, garlic, lemon juice, oregano and red pepper flakes. Pulse several times to combine and blend until you reach your desired consistency.

Season to taste with salt and pepper, then add the capers and parsley and pulse one or two more times to combine.

Spoon into a shallow serving bowl and smooth out the top. Drizzle with more olive oil and sprinkle with toasted pine nuts.

Serve with grilled bread, crostini, or raw vegetables.