Preheat oven to 450 F.
Pierce the eggplant in several places with a fork or knife. and bake until very soft. About 45 minutes. This helps to keep the eggplant moist versus slicing like you would for parmesan.
Grind the walnuts in a food processor while the eggplant is baking. Grind the nuts until they are very fine and set aside.
Take the eggplant out from the oven and carefully slice it open. This will help release the steam. Be sure to drain off any excess liquid and when cool enough, scrape the pulp into the food processor.
Add the ginger root, olive oil, and garlic. Process until smooth.
Add the ground walnuts and allspice, sea salt and pepper and process again to blend.
Spoon into a small bowl and chill for several hours to let it firm up and for the flavors to blend.