Cut eggplant in 1/2 inch thick circles, lay flat, sprinkle with salt and let sit for 15 min on a towel.
Flip and salt the other side and let sit for 15 min.
Preheat oven to 375.
Wipe off most of salt and brush both sides of eggplant with olive oil.
Season eggplant and lay on a single layer on cooking sheets.
Cook for 15 minutes, flip, and cook for an additional 15 minutes until eggplant is golden brown.
Let eggplant cool slightly and then peel off skin and place in food processor.
Add other dip ingredients to the food processor and process until smooth.
Serve with pita bread/chips or naan and vegetables and sprinkle dip with parsley and pine nuts.