Preheat oven to 425F. Line a baking sheet with parchment paper. Cut the eggplant in half the long way, from stem to bottom. Place the halves on the parchment, cut sides down. Bake until soft and sunken in the middle, about 25 minutes. Remove from the heat and let cool.
Once the eggplant is cooked enough to handle, discard any accumulated liquid and scrape the flesh from the skin. Discard the skin. (You may do these first two steps up to 3 days in advance, storing the eggplant in a sealed container in the refrigerator.)
Peel the garlic and have all ingredients assembled. Turn on food processor. With the processor running, drop the garlic through the feel tube and processed until it is chopped. Add the chickpeas and pulse to chop well. Add the drained eggplant and all remaining ingredients and pulse until well-blended but with a little texture.
Spoon into a serving dish and top, if you want, with a squeeze of lemon juice and a sprinkle of parsley or other fresh herbs. Serve with pita bread and fresh vegetables.
Nutrition data assumes soy yogurt and 1 teaspoon of salt. Each serving is 1 point on Weight Watchers Freestyle Program.