Preheat the oven at 355 ºF.
Place the eggplants onto a baking sheet and pierce the skin with a knife to avoid an exploding eggplant. Bake for 40 minutes or until the eggplants are cooked.
When the eggplants are cold enough, chop them and place them in a food processor with the rest of the ingredients (you can also use a blender).
Blend until smooth and creamy. Let the mixture cool in the fridge.
Serve with some herbs or spices on top (I added dry dill).
Or add pomegranate or other toppings.
Enjoy!