Roasted Eggplant Salad

Roast the eggplant directly over hot coals or gas grill, wrapped in foil). Lightly oil the foil. Slice eggplant in half lengthwise, and place face down on the foil or baking sheet. Bake or roast for about 30 minutes, until very tender. Remove from cooking source and allow cooling until it's comfortable to handle. Scoop out eggplant pulp, and discard the skin. Place the pulp in a bowl, food processor, or blender. Add the garlic, lemon juice, and tahini. Purée or mash until almost smooth. Season with salt, pepper, and cayenne. Transfer to serving dish, cover tightly, and chill. Drizzle the top with olive oil and fresh parsley before serving. Serve with toasted pita bread for dipping.