Place the eggplant on a baking sheet lined with parchment paper and bake at 390ºF until soft on the inside, about an hour. Set aside to cool.
Warm the oil in a saucepan over high heat. Slit the eggplant down the side and scrape the pulp into the saucepan with a large spoon. Cook the pulp, stirring often, until heated through and dried a little.