Preheat oven to 450°F. Place eggplants cut-side down on a baking sheet. Prick all over with a fork and bake until soft and collapsed, 40 to 45 minutes.
When cool enough to handle, scoop eggplant pulp into the bowl of a food processor; discard skin. Add garbanzo beans, parsley, red peppers, tahini, lemon juice and garlic. Process until smooth. Transfer to a serving bowl and garnish with parsley.
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Per Serving: Serving size: based on 1/2 cup serving, 110 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 60mg sodium, 16g carbohydrate (6g dietary fiber, 4g sugar), 5g protein