Savory Roasted Eggplant Spread
Rinse eggplant, drain and wipe dry and pierce with a fork several times. Roast eggplant on preheated charcoal grill or in preheated oven at 200°C (approximately 400°F) until skin begins to blister and wrinkle and eggplant is tender.
Let eggplant cool slightly. Peel eggplant and remove stem. Roughly chop cooled flesh and purée in a blender or mash finely with a fork.
Peel onion and grate finely. Press garlic cloves through press and mix garlic, onion, finely chopped parsley and eggplant puree. Stir in olive oil into mixture until smooth and creamy paste forms. Season with lemon juice, salt and white pepper. Cover and refrigerate.
Stir well before serving and garnish with chopped tomatoes and parsley leaves.