To roast the aubergines pre-heat oven to 200 C / Gas 6. Prick each aubergine all over with a fork to keep it from exploding in the oven.
Roast aubergines in the middle rack until very soft to the touch and wrinkly, 45 minutes to 1 hour.
Let cool enough to handle. Then remove the outer skin of the aubergines and discard. Cut flesh into large, rough pieces, just small enough to fit into your food processor.
In a food processor, chuck in all your ingredients, except the aubergines. Wizz together until combined. Now add your aubergines, and blitz only until just smooth. I prefer a bit of texture to my baba ganoush instead of it being completely smooth but you can do it however you prefer.
Transfer baba ganoush into your serving bowl, cover with plastic wrap, and leave in the fridge for at least 1 hour to firm up a bit.
Serve with warm pitta bread, and some delicious smokey beer.