Preheat oven to 450 degrees F. Cut eggplant in half, prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 30 minutes. Let the eggplant cool. Drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.