Weelicious

0 Place the eggplant directly on a burner of your stove top. Turn the flame of the burner to medium and place the whole eggplant on the burner.
1 Cook the eggplant turning every few minutes for 20 minutes or until the eggplant skin is blistered and slightly charred.
2 Place the eggplant in a zip lock bag, seal and let steam for 10 minutes.
3 Cool and peel all the charred skin off the eggplant.
4 Cut the pulp into chunks and place in a food processor with remaining ingredients.
5 Puree and serve.