Pierce eggplant in several places with a fork and put on a grill pan. Grill in the oven and turn frequently, as close to the heat as possible for about 15 minutes or until skin is charred.
When cool enough to handle, peel the eggplant and halve lenghwise. Discard as many seeds as possbile.
Combine all ingredients in a food processor and blend to a paste. Serve in a bowl garnished with parsley leaves.