Preheat oven to 450°F. Place eggplant on baking sheet; prick surface of each eggplant several times with a fork. Bake 25–30 minutes or until tender and skin is shriveled and dark; set aside to cool. Peel away skin and scoop the flesh out into a bowl. Mash eggplant with a fork until smooth. Stir in remaining ingredients. Serve with crackers or pita bread.