Pre-heat oven to 200°C. Lightly oil a baking tray.
Slice eggplants in half, lengthwise, and place face-down on the tray. Bake 30min; until very tender. Cool until comfortable to handle.
Scoop out eggplant pulp, discard skin. Place pulp into a blender or food processor, along with juice, onion powder, cumin and salt. Puree until smooth.
Transfer to a serving dish, cover tightly and chill.
Drizzle with olive oil and sprinkle with parsley and pepper if using. Serve with low protein crackers.