Heat oven to 400°F.

Poke holes in the flesh of the eggplant with fork or skewer in several places. Cut eggplant in half and brush cut side with olive oil.

Place eggplant cut side down on baking sheet and bake for 35 to 40 minutes until very soft.

Allow eggplant to cool.

Scoop out eggplant into a large bowl or food processor.

Add remaining ingredients and mix until fairly smooth.

Let eggplant to cool to room temperature.

Notes: Use globe eggplants.

Serving Size : 8

Per Serving: 120 Calories; 10g Fat (70.6% calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat.