Preheat a barbecue grill or chargrill pan on medium-high heat. Pierce the eggplant with a sharp knife. Cook eggplant, turning, for 40 minutes or until charred and tender. Transfer eggplant to a colander set over a bowl to cool. Peel and discard skin.
Place eggplant flesh, garlic, tahini, lemon juice and oil in a food processor and process for 20 seconds or until almost smooth. Transfer to a bowl. Drizzle with extra oil and sprinkle with paprika and parsley. Serve with bread.