Pierce eggplant several times with a fork; place on a foil-lined baking sheet.
Bake at 400 for 1 hour or until tender. Cool slightly.
Cut eggplant in half lengthwise, and place, cut sides down, in a colander; drain 30 minutes. Scrape out eggplant pulp; discard shell.
Place parsley and garlic in a food processor; pulse 6 to 7 times until minced.
Add eggplant pulp, lemon juice, and remaining ingredients; process until smooth. Spoon into a bowl; cover and let stand at room temperature 30 minutes to allow flavors to blend.
