Preheat oven to 425 degrees F. Slice off stem of eggplant(s) and place on baking pan in hot oven. Bake until completely soft, about 30 minutes. Cut in half lengthwise and scoop out flesh. Puree' eggplant flesh in food processor or electric mixer. Add all remaining ingredients except oil and process until combined well. With machine running, gradually add the oil in a slow stream. Mixture will become thick and creamy. Taste, and adjust seasonings if necessary. Serve with toast or crackers.

Adapted by Karen Mintzias from a recipe in: "Mastering the Art of French Cooking" by Julia Child & Simone Beck