1. Heat oven to 220 degC. Prick the eggplant's skin all over with the tip of a sharp knife, then place eggplant in a baking pan and roast for 45 minutes or until it is very soft and the skin is blistered. Remove to cool completely.
2. Cut eggplant in half and scoop out flesh with a spoon. Coarsely chop or mash the cooked flesh and place in a bowl.
3. Stir in garlic, tahini and lemon juice, and season well with salt and pepper, to taste.
4. Serve garnished with parsley and with pita crisps on the side for dipping.

Tip: Pricking the skin of an eggplant before baking is necessary to make sure the eggplant doesn't keep expanding and then explode in the oven.