Preheat oven to 425* F. Pierce each eggplant with a paring knife at least 10 times each.
Roast the whole eggplants for 40-45 minutes or until the eggplants are completely soft all the way through. You will know that they are soft if you press one with your finger and it deflates.
Allow to cool until you can handle them.
To peel the eggplants, cut them in halk and use a spoon to scoop the flesh out. Scoop the eggplant directly in to a strainer.
Allow the eggplant to sit in the strainer for 15 minutes to release any excess liquid.
Into the bowl of a food processor, combine eggplant, tahini, garlic and lemon juice. Blend on high for 1 minute.
Scrape the sides of the bowl down and add salt and pepper.
Blend on high for another 30 seconds.
Serve immediately or transfer to a container to a container with an airtight lid and store in the fridge for up to 4 days.