Poke holes in your eggplant and rub all over with olive oil. Place the eggplant on roasting pan with the head of garlic, all wrapped up in foil.
Roast the eggplant, turning occasionally until they collapse. Large eggplant will take 30-45 minutes.
Roast the foil-wrapped garlic for 20 minutes, removing from oven while the eggplant finishes up. Set both aside until cool enough to handle.
Toast the pine nuts over medium heat in a clean dry skillet until golden brown, stirring continually.
Add half to a food processor, reserving other half for garnish. Pop the garlic cloves out of the skins and add them to the processor as well.
Scoop out four cups of eggplant flesh and add it to the processor with lemon juice, tahini, and parsley. Pulse, drizzling in olive as needed – I used about 1/4 cup. The mixture should take on a hummus-like consistency.