Preheat your oven to 400°F (200°C).

Slice the eggplant in half lengthwise and score the flesh in a diamond pattern.

Brush the cut sides of the eggplant with olive oil and sprinkle with salt.

Place the eggplant cut-side down on a baking sheet and roast for about 30 minutes.

Once roasted, let the eggplant cool for a few minutes.

In a food processor, scoop out the eggplant flesh and add garlic, tahini, lemon juice, and a pinch of salt and pepper.

Process until smooth, adjusting seasoning as needed.

Transfer the dip to a serving bowl and drizzle with olive oil. Garnish with fresh parsley.