Preheat your oven to 400°. Prick the eggplant skin in 3-4 places with a small, sharp knife. Char the skin of the eggplant, using tongs, over the flame of a gas burner or on the grill, until it is blistered in spots. Transfer the eggplant to a baking sheet and bake for 30-40 minutes, until the eggplant is very tender. Remove from the oven, let rest until cool enough to handle. Cut the stem and remove the blackened pieces of skin as much as you can, without fussing over the task (skin is good!). Transfer to a food processor. Add the tahini, garlic, lemon juice, cumin, coriander, olive oil, parsley, and salt and pepper to taste. Purée until smooth and creamy. Garnish with toasted pine nuts, cayenne, and fresh parsley.