Place the eggplants onto a lined baking sheet and pierce the skin with a knife. This helps steam escape while the eggplants roast.
Cook for 40-45 minutes or until they’re soft. Remove from the oven and cool 10 to 15 minutes until easily handled.
Chop the roasted eggplants and add them to a food processor or a blender along with the remaining ingredients. Blend until smooth.
You could serve it immediately, but I prefer to eat it cold. Keep leftovers in an airtight container in the fridge for 5-7 days. I added some paprika and chopped fresh parsley on top and served with some crudités (cucumber, red bell pepper and carrot) and pita bread.