1 Large eggplant (about 10 oz)
2 Large garlic cloves
1 Tablespoon of fresh lemon juice
1 Tablespoon olive oil
1 Tablespoon diced fresh parsley
1 Teaspoon kosher salt
Preheat oven to 450 F. Make 3 cuts lengthwise on the eggplant, so it will not burst while roasting. Place the garlic cloves in a piece of aluminum foil, drizzle with a ½ teaspoon of olive oil and fold the aluminum foil to protect the garlic. Place both garlic and eggplant in the oven for 40 minutes.
Remove from the oven, wait until eggplant and garlic are cooled enough to handle. Peel eggplant, with a fork, mash it to a coarse texture. Peel the garlic cloves and put them in a food processor with half of the mashed eggplant. Then, mix the pureed eggplant and garlic with the other half mashed eggplant; add the lemon juice, olive oil, parsley, and salt. Stir until combined.
Serve cold or at room temperature