1. Preheat oven to 450°F.
2. Prick eggplant with a fork & place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, & scoop the pulp into a food processor. Process the eggplant until smooth & transfer to a medium bowl.
3. On a cutting board, work garlic & ¼ teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, & lemon juice. Season with more salt, to taste. Garnish with additional parsley.