Pierce eggplant in several places with fork. Place in oiled broiler pan and broil, turning eggplant several times, until skin is charred and pulp is very tender. Cool slightly, then peel. Puree eggplant pulp in food processor along with tahini, garlic, salt and lemon juice to taste. Transfer mixture to serving bowl. Drizzle with a little olive oil. Sprinkle with paprika and finely chopped parsley. Serve with warm pita bread wedges. Makes about 1-1/2 cups.