Using a fork, poke eggplants all over. Roast eggplants at 350F for about 1 hour or until soft.
Remove from oven and let cool until you can handle the eggplants. With a knife, split eggplants open and scoop out all the flesh into a food processor or blender. Or if you’re like me, into a bowl and use your immersion blender.
Add remaining ingredients and puree. Taste and adjust seasonings if necessary. Chill and serve with flatbread or as an accompaniment to main meal.