Peel and cube the eggplant. Place the eggplant, bacon, onion, jalapeño and garlic in a large, heavy skillet over medium-high heat. Stir-fry until the bacon is crisp and the eggplant is very soft, about 10 minutes. Add the chili powder, cumin, oregano and salt. Using a slotted spoon, transfer the mixture to the food processor or blender and puree the mixture until smooth. Taste and adjust seasoning to your liking.

Place onto a platter.

Sprinkle with the cheese and cilantro, if using, and serve.

Store in an airtight container in the refrigerator for up to 5 days. To reheat, place in a lightly greased skillet over medium heat for about 3 minutes, or heat to your liking.

vegetarian option: Peel and slice the eggplant, wrap it in foil, and smoke it in a wood smoker for 2 hours. This gives the eggplant a natural bacon flavor without using bacon.