Preheat oven to 400 degrees F. Halve the eggplant lengthwise and place, cut side down, on a baking sheet lined with foil. Prick skin all over with a fork. Bake about 25 minutes or until deflated and tender when pierced with a fork.

Scoop flesh from out of the eggplant halves and transfer to a blender or fod processor. Add lemon juice, tahini, olive oil, garlic and salt. Process or blend until smooth.

Transfer to a bowl and add parsley. Serve with toasted pita bread or crackers.