Heat 2 tablespoons oil in a large skillet. Cook eggplant and garlic on medium heat 7 to 10 minutes, stirring occasionally, until eggplant darkens.

  Place eggplant, garlic, almond butter, almonds, lemon juice, parsley and remaining oil in a food processor or blender, and puree.

 Season with salt and pepper. Place in serving bowl and garnish with parsley sprigs.

 Serve with whole-wheat pita crisps or whole-wheat crackers.

Roasted Almonds:

 Spread in an ungreased baking pan. 

 Place in 350° F oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning.

Note: Almonds will continue to roast slightly after removing from oven.

Source: Almond Board of California