place eggplant slices cut side down on a baking sheet (we covered baking sheet with parchment paper)
roast eggplant 30-45 minutes (until fork tender and slightly charred on the skins). start checking eggplant after about 25 minutes. remove from the oven and let it cool slightly.
scoop out the eggplant flesh and place in the bowl of a food processor
add the rest of the ingredients and blend until mixture is smooth and well combined. (you may need to stop the food processor a few times to scrape down the sides). taste the mixture as you go and adjust spices as desired. if the mixture is too thick, add a little more olive oil or water
store in an airtight container in the fridge for up to 7 days