Preheat oven to 400F
Cut eggplants in half lengthwise. Line a baking sheet with aluminum foil. Poke a few holes in the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on foil.
Roast for 35-40 mins or until very tender.
Let eggplants cool for about 15 mins and gently scoop out the flesh into a medium bowl
Add all other ingredients to the bowl (reserve 1 tbsp olive oil for garnish)
Using a fork, mix and mash all ingredients together until well combined and smooth. Serve with toasted pita bread or chopped vegetables. Season with salt and pepper.