Rinse and prick eggplant at least an inch deep with a fork in a dozen places- This is important - they can explode. Place the eggplant on a grill about 8 inches above a charcoal or wood fire that has burned down to embers. Roast the eggplant, turning frequently, for about 20 minutes or until it is soft inside and quite charred on the outside. Or roast it in a preheated 375 oven, turning frequently, for about 40 minutes. Transfer the eggplant to a colander, slit the eggplant, and let the juices drain off. Discard the dark skin, ,mash the flesh with a fork or a potato masher, and set aside. Peel the garlic clove and crush it with the flat blade of a knife. Place in a bowl with the salt and using the back of a spoon, mash the garlic and salt to a paste. Stir in the tahini, then gradually beat in the lemon juice and water, Finally, fold in the mashed eggplant and beat thoroughly to combine well. When you're ready to serve, transfer the eggplant puree to a deep platter. Mix the olive oil and parsley together and drizzle over the eggplant.
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