1 big eggplant
4 cups chickpeas, cooked
4 garlic cloves, peeled
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon black pepper
1/2 cup parsley, minced
salt, to taste
1. Preheat oven to 375 degrees F. Stab eggplant with fork, and bake for 45 minutes.
2. Take it out and let it cool. (I chop it up a bit so it cools faster.) Remove the peel from the eggplant.
3. Toss the eggplant, along with the other ingredients, into a food processor, and process until the consistency is smooth.
4. Add water, if needed to reach desired consistency. '