1/4 teaspoon freshly ground black pepper or more to taste
Preheat oven to 375°.
Pierce eggplant several times with a fork; place on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 45 minutes or until tender. Cut eggplant in half. Scoop out pulp and roughly chop; discard skins.
Place eggplant and remaining ingredients in a food processor; pulse until smooth, scraping down sides as needed.