When I have an eggplant around and am using the oven at night, I’ll sometimes cut the eggplant in half, spread on a little olive oil and salt, toss it in the oven to roast (about 40 minutes, at about any temp), and then pop it into the fridge to cool overnight. The next day, it’s super-easy to scoop out the roasted eggplant and whirl it in a blender with the other ingredients below – in under 5 minutes, I have a tasty, healthy, creamy lunchtime addition to salads, veggies, sandwiches, pasta, etc.! Bonus: even people who say they hate eggplant love this … just don’t tell them what it is!