Roast the eggplants. I prefer to roast them on the flame as they taste better, rather than using the oven.

Wash and dry the eggplants. Pierce them a few times with a fork. I have a gas range, so I roasted them directly on the flame. Add some aluminum foil on your stove before roasting the eggplants, to protect it from charred bits that may fall during the process.

Turn the flame to medium. Roast the eggplants for 20 minutes and move them on each side so they roast all over every 5 minutes. If it's a large eggplant you may need more time - about 30 minutes.

Place the roasted eggplants on the cutting board and start peeling them carefully, using some tongs. They're still hot! See here some other detailed methods for roasting eggplants.

Put the eggplants into a bowl and add the rest of the ingredients. Using a hand mixer on medium speed, start mixing everything (hand mixer, not a blender!!!). Mix well and serve with a drizzle of olive oil on top and some pita bread.