- Cook the eggplant at 375°F for 45 minutes. (Stab it a few times with a fork first.)
- Take it out and let it cool. (I chop it up a bit so it cools faster.)
- Remove the peel from the eggplant.
- Toss the eggplant, along with the other ingredients, into a food processor, and let 'er rip until the consistency is smooth.
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