Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes.
Remove all the meat from the eggplant.
In a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor.
Pulse until it becomes creamy.
Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.
Recipe courtesy of Michelle Bernstein