Preheat oven on 420 degrees. Wash and dry eggplants. Cut in half and toss it in cooking oil, salt and pepper. Place them on the sheet pan, and roast them for 25 to 35 minutes.

Remove the eggplant from the heat and cool.

Once the eggplant is cool enough to touch, peel the charred, crispy skin off (it should come right off). Discard the skin and the stem. Don't worry if a few bits of the skin remain; that's just added flavor!

Transfer the cooked eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, and lemon juice. Mix gently with a wooden spoon or a fork until well-combined.

Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.