Prick eggplant and bake in a pan at 400ᵒ F for 1 hour.
Allow to cool, then remove skin and cut pulp into small chunks. Squeeze or press excess liquid from eggplant.
In a small skillet, sauté onion in 1 tablespoon of the olive oil for about 5 minutes or until transparent. Combine remaining olive oil with all ingredients in a blender or food processor and purée.
Serve in a bowl with pita crisps or crostini.