Roasted Eggplant Spread

Directions

1. 1
   Heat oven to 425 degrees F. Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil.
2. 2
   Place cut side down on a nonstick baking sheet.
3. 3
   Separate garlic cloves without peeling and wrap tightly in aluminum foil.
4. 4
   Place eggplant and garlic in oven and cook until tender -- about 30 minutes.
5. 5
   Allow to cool.
6. 6
   Unwrap garlic and peel.
7. 7
   Scrape flesh from eggplant and discard skin.
8. 8
   In a medium-sized bowl, combine garlic, eggplant, and parsley.
9. 9
   Add remaining oil, vinegar, salt, red pepper, and cumin; mix until well-blended.
10. 10
    Serve with pita wedges or crackers.