Baba Ganoush without Tahini

Cut the ends of the eggplants and cut in half lengthwise. Lightly salt the cut side. Let sit in a colander for about 30 minutes, then rinse and dry by wrapping in a towel.

Heat your oven to 450F. Oil the cut sides.
Place cut sides down on a lined baking sheet and bake for 30-40 minutes or until charred on the outside and cooked through. Allow to cool.

Once cooled, peel away the skin, put the flesh into a sieve and let drain for several minutes. You can throw out some of the seeds, but don't try to get them all or you will just lose a lot of flesh.

Move to a food processor. Add the other ingredients. Process until smooth. Taste and adjust as needed.

Serve immediately or chilled with chopped vegetables and pita.