Preheat oven to 375 degrees Fahrenheit.

Prick the eggplant with a fork to allow steam to escape.

Place the eggplant on a baking sheet.

Bake until the eggplant is soft, approximately 45 minutes.

Let the eggplant cool slightly.

Cut the eggplant in half lengthwise.

Remove and discard any seeds from the eggplant.

Scoop out the eggplant flesh.

Coarsely chop the eggplant flesh.

Place the chopped eggplant in a bowl.

Dice the onion.

Mince the garlic.

Core and dice the plum tomatoes.

Add the diced onion, minced garlic, and diced tomatoes to the bowl with the eggplant.

Add the extra-virgin olive oil.

Add the fresh lemon juice.

Coarsely chop the fresh basil.

Coarsely chop the Italian parsley.

Add the chopped basil and parsley to the bowl.

Add kosher salt and freshly ground pepper to taste.

Stir all ingredients together until well combined.

Serve the eggplant dip with pita bread, crackers, or vegetables.