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 let them cool for 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.
Serve your baba ganoush with some crudités like carrot sticks, crackers, or even spread it over some toasted vegan bread, gluten-free bread, vegan naan, or pita bread. Although you could serve it immediately, I prefer to eat it cold.
Store the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 3 months. You can freeze it, but keep in mind that there is some potential for ice crystal formation or separation. Thaw overnight in the fridge.
Notes
I strongly recommend you make this recipe with a food processor or a blender, as it will save time and effort. However, if you don't want to make it this way, just peel the eggplants after roasting them, add them to a mixing bowl with the remaining ingredients, mash with a fork, and stir until well combined.
Any type of oil is okay, but extra virgin olive oil is the best choice.
Some people grill the eggplants, but I roasted them for this recipe.