Preheat oven to 425°F.
Prick eggplant with a fork and place on a parchment-lined baking sheet. Bake in a pan for 45 minutes.
Remove from oven and allow to cool. Remove skin and cup pulp into small chunks. Squeeze or press excess liquid from eggplant.
In a medium skillet on medium-high heat, add 1 tablespoon oil and sauté onion and garlic until the onion is translucent.
Add sautéed onion, garlic, remaining oil, lemon juice, tahini, salt, and cayenne pepper to a food processor. Purée until smooth.
Transfer mixture to a bowl. Add tomato, red pepper, and parsley. Stir to combine.
Serve with raw veggies, crackers, or French bread cut into small slices.