Serve cold with Baked Whole-wheat Pita Chips.
Preheat oven to 450°F. Using a fork, prick the eggplant in about 8 places. Place on a foil-lined baking sheet. Bake for 35 to 40 minutes or until soft. Remove from oven and let cool. Cut eggplant in half, drain any liquid and scoop out the pulp into a blender or food processor. Add the garlic, parsley, lemon juice, olive oil, tahini, salt, and cayenne pepper. Blend until smooth. Refrigerate for 30 minutes to blend flavors.