1. Bake the eggplants in a 350° oven for about 45 minutes then allow the eggplants to cool for about 10 minutes.
2. After they are cooled, cut each eggplant in half lengthwise and scoop the eggplant out of the shells.
3. Add the cooked eggplant and all other ingredients to your blender or food processor container and puree until smooth.
4. Serve with pita bread wedges.