- 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.
- Cut eggplant in half and scoop out flesh with a spoon. Coarsely chop or mash the cooked flesh and place in a bowl.
- Stir in garlic, tahini and lemon juice, and season well with salt and pepper, to taste.
- 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.