What you’ll need
Roasted Red Pepper (optional)
Pre-heat oven to 425°. Prick eggplant all over with a fork and roast for 45 minutes to 1 hour.
Grate onion into a bowl.
Grate garlic into a bowl.
Chop parsley, and add to the bowl.
Remove eggplant from oven. It should be deflated. Let cool, and squeeze out/drain any moisture.
Cut eggplant in half and scrape out the inside into the bowl.
Add olive oil, chopped roasted red pepper (optional), lemon juice, salt & pepper. Combine.
Spoon into a bowl. Serve with pita bread and crudites.