Preheat oven to 200°C. Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft. Unwrap the eggplant and allow it to cool for 10 minutes. When cooled, cut off the top and peel off the skin. Place the eggplant in a blender. Add lemon juice, tahini, garlic and salt. Blend for a minute until the mixture is smooth. Garnish with parsley and olive oil, if desired. Enjoy with pita bread or crackers.