Rinse the eggplant, pat dry, and pierce all over with a fork. Bake in a 140°C (approximately 285°F) convection oven for 30-40 minutes, until tender.
Remove from the oven and halve lengthwise. Scrape out the pulp, and discard the skin. Puree the pulp with the peeled garlic cloves.
Transfer to a bowl, then mix in the parlsey, oil, and tahini. Season to taste with salt, pepper, and lemon juice.