Preheat the oven to 400°F.
Prick the eggplant all over with a fork and place on a baking sheet. Roast for 30 to 40 minutes until soft.
When the eggplant is cool enough to handle, cut it in half and scoop the flesh onto a cutting board (or into the bowl of an electric mixer). Discard the skin.
If preparing by hand: finely chop the eggplant and place in a bowl. Add the lemon juice, garlic, and cumin and mash together with the back of a fork. Slowly add the olive oil, stirring continuously with a fork to combine. Stir in the parsley and season with salt and pepper to taste.
If preparing by mixer: add the lemon, garlic, and cumin to the eggplant and pulse several times to combine. With the mixer running, add the olive oil in a steady stream until the mixture is smooth. Add the parsley and pulse a few times to combine. Season with salt and pepper to taste.
Serve with warm triangles of whole wheat pita bread.
