Preheat oven to 400 degrees.
Place whole eggplant on lined baking sheet.
Drizzle with olive oil. Then season generously with salt and pepper.
Roast for 40 minutes or until the eggplant is soft and the skin collapses to the touch.
Remove from oven and let eggplant cool.
Peel the skin off the eggplant, discarding black pieces and transfer to a salad spinner.
Swirl until the excess moisture is gone. Then drain the liquid and put the eggplant into a food processor.
Pulse on low until the eggplant breaks down.
Add lemon juice, paprika, cumin and parsley.
Remove from food processor and transfer mixture to a small mixing bowl. Fold in peanut butter.
Serve chilled or at room temperature.