Adjust an oven rack to the middle position and turn the broiler on (high heat). Line a baking sheet with aluminum foil.
Cut the eggplant in half and place on the baking sheet. Prick in several places using a fork. This helps steam escape while the eggplants roast. Brush oil on the top then place face down on baking tray.
Broil eggplants for 2 minutes on each side. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Remove from oven and cool 10 to 15 minutes until easily handled.
Meanwhile, combine lemon juice, garlic, cumin and salt in a medium bowl. Set aside so the flavors meld.
Scrape out the flesh and add to the lemon and spice mixture, discarding excess liquid and skins.
Mash eggplant into the spice mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil.
If you are following an Ideal Protein protocol: One serving (half) of this recipe counts as 1 cup of occasional vegetables.