| 1 | Preheat oven to 425 °F. |
| 2 | Slice off stem of eggplant(s) and place on baking pan in hot oven. |
| 3 | Bake until completely soft, about 30 minutes. |
| 4 | Cut in half lengthwise and scoop out flesh. |
| 5 | Puree" eggplant flesh in food processor or electric mixer. |
| 6 | Add all remaining ingredients except oil and process until combined well. |
| 7 | With machine running, gradually add the oil in a slow stream. |
| 8 | Mixture will become thick and creamy. |
| 9 | Taste, and adjust seasonings if necessary. |
| 10 | Serve with toast or crackers. |
| 11 | note: tentation will keep several days in the refrigerator. |
| 12 | adapted by karen mintzias from a recipe in: "mastering the art of french cooking" by julia child & simone beck |
