Roasting eggplant produces a puree-tender pulp that can be used for all kinds of dips. You also can grill whole eggplants, allowing them to char for a distinctive smoky flavor. A 1-pound eggplant will yield about 1 1/2 cups pureed pulp.
Preheat the oven to 400°F.
Make several slits with a knife tip in:
      1 eggplant
Fill the cuts with:
      Garlic slivers
Set in an 8 x 8-inch baking dish. Bake until the eggplant has collapsed, 30 minutes to 1 hour, depending on size. Remove to a colander so that any juices can drain off, then cut in half and scoop out the pulp. Leave it coarse or mash it to a puree. Use this for eggplant dips, such as Baba Ghanoush or season to taste with:
      Extra-virgin olive oil or toasted sesame oil or melted butter
      Chopped fresh herbs, such as marjoram or basil
      Fresh lemon juice or a vinaigrette
      Yogurt
      Salt and ground black pepper