Most people peel the eggplant, but you don’t need to bother if you have a food processor. Blend the roasted eggplant with the other ingredients.
Mound the puree in a bowl, make a depression in the middle with a spoon and fill with a little olive oil (optional.) Sprinkle with parsley (optional). Serve.
Contributed by Stacy Miller; from Vegetarian Cooking for Everyone by Deborah Madison.