Grilled “to die for” eggplant dip

1 eggplant
1 Tbsp olive oil
1/2 cup sour cream
1/3 cup grated astiago cheese
2 Tbsp mayonnaise
1/2 tsp fresh lemon juice
1/2 tsp Worcestershire sauce 
1 garlic clove, finely chopped
Salt and pepper to taste
Few sprigs of parsley for garnish


PREPARATION: Generously brush entire whole eggplant (leaving skin on) with olive oil.  On medium-heat, place eggplant on the grill.  Cook eggplant, rotating occasionally (about every 8-10 minutes) until the inside is soft and the vegetable looks somewhat deflated (about 30 to 40 minutes, depending upon the size of eggplant).     
While the eggplant is grilling, stir together sour cream, astiago cheese, mayonnaise, lemon juice, Worcestershire sauce and garlic.  Add salt and pepper to taste.
Carefully remove the eggplant from the grill with a metal spatula.  Place it on a serving platter, and cut an opening in the skin from top to bottom.  Gently pull back the skin, then stir in dip until well combined with cooked eggplant.  Serve warm with crostini or sliced French bread.