Peel eggplant & cut into thick slices.

Sprinkle both sides heavily with salt, then let sit for 15-30 minutes. Preheat oven to 400 degrees.

Rinse salt off eggplant slices & pat dry.

Then place on foil-lined cookie sheet, brush with olive oil, & sprinkle lightly with salt and pepper. Roast for 30 minutes. Let cool slightly.

Place chickpeas in food processor. Add garlic, parsley, salt, pepper, & lemon juice, then pulse until blended. Just a few seconds.

Add roasted eggplant and pulse again until blended, just a few seconds more.

While food processor is running, slowly add olive oil in a steady stream & mix until blended.

Transfer to dish and let chill for 4 hours or overnight, until flavors are blended. Serve with pita or tortilla chips and some fresh veggies.