With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
Place the eggplant, cut side down, and the garlic cloves on the baking sheet. Drizzle with 1 tbsp (15 ml) of the oil. Bake for 25 minutes or until tender. Let cool for 10 minutes. Peel the eggplant and garlic.
In a food processor, purée the eggplant and garlic with 2 tbsp (30 ml) of the oil until fairly smooth. Season with salt and pepper. Use a spatula to scrape down the sides of the food processor as needed. Transfer to a bowl.
Drizzle with the remaining oil and top with the tomatoes, walnuts and chives. Serve warm with the crackers.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.