Pre-heat oven to 425 degrees and spray a foil-lined baking sheet with non-stick spray.
Spread eggplant cubes on baking sheet in one layer and drizzle with half of the olive oil (two tablespoons), half of the salt (1/2 teaspoon) and half of the pepper (1/4 teaspoon). Use hands to mix around to make sure cubes are evenly coated with oli and spices.
Bake eggplant until tender, about 20-25 minutes; let cool slightly.
In a food processor or high speed blender, add all remaining ingredients as well as the cooled eggplant. Puree until smooth, about 1-2 minutes. Check for seasoning and adjust accordingly.
Serve with fresh parsley and vegetables or pita bread.
Feel free to add a bit more water, one tablespoon at a time, to reach desired consistency. Store in an air-tight container for up to 7 days.