Preheat oven to 350°F.
Place eggplant cut-side down on a baking sheet.
Prick all over with a fork and bake until soft and collapsed, about 20 minutes.
When cool enough to handle, scoop eggplant pulp into a bowl; discard skin.
Add tahini, garlic, yogurt, parsley, lemon juice, salt, and olive oil.
Mash for a chunky texture, or purée in a blender (before adding parsley) for a smooth texture.
Garnish with parsley and drizzle with olive oil.
Serve with crudités or warm walnut oat bread.