Preheat the oven to 400°F. Coat the eggplant chunks and garlic with 1 tablespoon olive oil, and sprinkle with salt and pepper. Place on a foil-lined baking sheet and roast for 30 minutes, tossing occasionally, until browned and soft. Remove from heat and allow to cool.
Add eggplant, garlic, and all other ingredients (except for the remaining olive oil) to a food processor. Blend and slowly incorporate olive oil until a smooth consistency is reached.
Chill in the refrigerator until ready to serve. Top with freshly cut parsley. Perfect with the Cracked Pepper Crackers.
