Preheat the oven to 450 degrees F.

Prick the eggplant with a fork in several places and set on a baking sheet lined with aluminum foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant on 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, and scoop the pulp off the skin into a food processor. Process until smooth and transfer to a medium bowl.

On a cutting board, work garlic and 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, and lemon juice. Season with more salt to taste. Transfer to a serving bowl, garnish with additional parsley, and serve. This will keep in the refrigerator in an airtight container for up to 3 days.