Preheat over to 425 degrees Fahrenheit. Line a sheetpan with parchment paper.

Cut the eggplant into thin slices lengthwise, and try to keep consistent thickness.  Once both eggplants have been cut, salt each piece, and place in a kitchen strainer in the sink for 15 minutes to drain.

Once drained, pat the eggplant slices dry and place onto the sheet pan. Brush each side with olive oil.  Salt the eggplant, and roast in the oven for 20 minutes, flipping halfway.  Once the eggplants are soft and brown, take them out of the over, and wrap the slices in tin foil for 10 minutes so the steam stays in the eggplant.

Once cooled, remove the peel from the eggplant, and place in the food processor with the rest of the ingredients.  Puree all ingredients together and serve the baba ganoush with pita bread, crackers, or vegetables.