Preheat your oven to 400°F (200°C). Pierce the eggplants a few times with a fork to prevent them from bursting in the oven. Place the eggplants on a baking sheet and roast them for about 45-60 minutes, turning occasionally, until the skins are wrinkled and the flesh is very soft.

Alternatively, for a more authentic smoky flavor, you can char the eggplants directly over a gas flame or on a grill, turning until the skin is evenly charred and the flesh is tender.

Once roasted, allow the eggplants to cool slightly. Cut them open and scoop out the soft flesh onto a cutting board discarding the skins. Add the minced garlic and salt on top. Chop up the eggplant meat.

Transfer the Eggplant Baladi to a serving dish. Top it off with a squeeze of lemon and a drizzle of olive oil on top and sprinkle with chopped fresh herbs.

Toast pine nuts in a small pot or pan on low to medium heat. They toast quickly so watch them. Serve with warm pita bread, challah, fresh vegetables, or as part of a larger mezze platter.