Cut off eggplant stems and pierce several times with a fork. Place on a baking sheet and cook at 350° until very soft, about an hour. When cool enough to handle, remove the skin. Try not to laugh at the naked eggplant.
Mince garlic and ginger in a food processor. Add eggplant and whirl until smooth. Add remaining ingredients, except bread for serving.
Refrigerate up to 4 days, or refrigerate in bag or sealable container.
Makes 2 ½ cups From August 21, 2009 Fox & Fawn Farm Newsletter