Instructions: 
Heat oven to 425° F. 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.

Nutrition Facts:
Servings: -
Amount Per Serving: Calories 76
Fat 7 g, Cholesterol - mg
Carbohydrates 3.5 g, Sodium -? mg