Each serving has 1 block carb and 1 block fat.
Preheat oven to 400° F (or grill). Cut eggplants in half length-wise and place on a baking sheet with their cut-sides facing down. Bake for 20 minutes or until they are fork-tender. Remove the pulp from the skin and puree in a food processor or blender. Add remaining ingredients except olive oil and blend well. Stir in olive oil. Serve at room temperature or chill for 1 hour.