Preheat oven to 180 degrees celsius.
Grill the whole eggplant over a naked flame on your gas stovetop or BBQ.
Once it's chargrilled, cut it in half and pop it into the oven to cook completely (until all of the inside has softened) - approximately 20 minutes.
Remove from the oven and allow to cool.
Remove the skin and discard.
Place the garlic cloves into the TM bowl and mince on Speed 8 for 5 seconds.
Scrape own the sides of the bowl and repeat.
Scoop the inside of the eggplant into the TM bowl.
Press Turbo approximately 5 times until you have a nice thick, chunky texture.
Add in the remaining ingredients and press turbo until all of the ingredients are combined and you have the texture you desire.
Serve with a drizzle of olive oil, kalamata olives and crusty bread.