As I have neither the time nor the money to go to my favorite Lebanese restaurant every night, I'm going to try making baba ghannouj at home. I always get kind of confused when it comes to exactly what goes on with the eggplant once it's been roasted. I don't have a recipe at hand at the moment, but I was reading one that said that once the eggplant is cooled, "scoop out the pulp except for the seeds and place the eggplant in a blender." Pardon my netspeak, but wtf? What's the "pulp"? What exactly does "the eggplant" refer to? Do I include the skin and the seeds in the blending, or do I just blend the scooped-out "pulp"?