Preheat broiler. Poke eggplant all over with knife or fork and place in broiler safe pan (it’s worth doing several eggplant at once). Place pan under the broiler and turn eggplant every 15 to 20 minutes, until skin is blackened all over. Remove from broiler and let rest for 15 – 30 minutes.
Use a knife and spoon to remove the skin and scoop out the pulp into a bowl. Puree with a stick blender or in a food processor, or just use forks to break it all up for a more rustic texture. Season per your recipe or use.