Method
Preheat oven to 350 degrees F.
Pierce eggplant with a fork several times and bake for 1 hour or until tender. When cool, peel the eggplant and chop it into 1/2 inch pieces.
Combine chopped eggplant with garlic, onion, tomato, parsley, herbs, lemon juice and olive oil in a food processor or blender.
Process until well combined, leaving the mixture a little bit chunky.
Refrigerate for at least 2 hours. Serve with crackers or pita bread.
Courtesy of Whole Foods Market