Wash, then pierce the eggplant in a few places with a fork.
Char the eggplant on an open flame, under a broiler, or bake at 400F on a sheet for about an hour, turn every 15 minutes).
Place in a bowl and let cool enough to be able to handle it. Some juices will be released into the bowl.
Peel the charred skin and cut the eggplant into 1" chunks.
Let drain in a colander for 15 minutes.
In a large bowl, add all the ingredients (other than the zest)
Mix and mash with a fork. Do not turn this into a smooth paste because it will likely become a watery mess.
Cover and chill for 20 minutes.
Garnish with a drizzle of olive oil, lemon zest, more parsely, more red onion, olives, a sprinkle of feta. Serve with pita or something crispy.