1 (1 lb.) eggplant
1/4 c. minced fresh parsley
2-3 tbsp. fresh lemon juice
2 garlic cloves, crushed
Salt & freshly ground pepper
1/3 c. olive oil
Pita bread or Armenian cracker bread
Assorted crudites

Preheat oven to 350 degrees. Set unpeeled eggplant in baking dish. Bake for 30 minutes. Turn eggplant over and continue baking until completely soft, about 30 more minutes. Peel off skin and discard. Transfer pulp to processor or blender. Add parsley, 2 tablespoons lemon juice, garlic, salt and pepper and mix until smooth. With machine running, add olive oil in thin steady stream and mix until creamy. Taste and adjust seasoning with salt, pepper and remaining lemon juice if necessary. Serve with pita or Armenian cracker bread and assorted crudites.