Instructions: Heat oven to 425 degrees. Cut the eggplant on all sides with deep slashes and place in a baking pan. Roast until soft, 30 to 40 minutes. Set aside until cool enough to handle, about 15 minutes.

Peel eggplant and coarsely chop. Place in a medium bowl. Mix in oil, garlic, salt, pepper and parsley.

This recipe yields 1 recipe for ?? servings.

Comments: For variety (and a few extra carbs) add 1 chopped fresh tomato and 1 tablespoon sesame paste.

Description: "This is the classic Middle-Eastern appetizer, and is almost always part of a mezze platter."

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