I found this recipe a while ago in a Greek cookbook. It's best served warm with crudites.

Wrap an eggplant in foil and bake it till soft. Scrape the roasted pulp into a dish, then add melted butter till it's the consistency you like, plus some minced garlic and salt and pepper. (You can store in fridge and reheat before serving.)

You can also mix in a little tahini (like baba ganoush) or garnish with roasted red peppers.