Grill eggplant in oven at 400* over pan to catch juices. Perforate outside. Turn every 7-10 minutes until soft, charred, and black.
Wrap eggplant in plastic wrap after taken off grill, cut off tip, and squeeze ingredients (like toothpaste) into streamer. Let sit for 30 minutes and akaline juices escape.
Add into food processor eggplant flesh, garlic, salt, lemon juice, and tahini. Process and add to taste. Then add parsley. Be sure to pulse so to keep chunky texture.
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