Score sides of eggplant with knife and bake at 425°F for 1 to 1.5 hours or until charred and shriveled. Scoop out insides of eggplant into a bowl. Mash two or three cloves of garlic to a paste with about the same volume of salt. Add to eggplant, blend to a smooth consistency and add tahini and lemon juice. Serve in a bowl with a little olive oil on top and garnish with chopped parsley, red pepper slices, and a dusting of red pepper.
Serves 4.