Place the eggplant in a pan and roast at 350F. This will roast for about an hour until softand starting to shrivel.
Slice the stem end off a half bulb or garlic and drizzle with olive oil. Wrap in aluminum foil and set into the oven with the eggplant about halfway through the roasting time.
When the eggplant is soft and slightly shriveled, remove it (carefully--it will be hot) and slice in half. Scoop out the flesh and place in a food processor or blender.
Remove the garlic cloves and squeeze the garlic out of the papery skins and into the food processor. Add the goat cheese and salt, then process until well blended. Taste and adjust salt as needed
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.