Place the eggplants on a baking sheet and place under the broiler. Broil until the top part of the eggplants turns black. (this can also be done over an open flame on a barbecue grill, broiling and turning as needed.)
Turn the eggplants, and continue to broil until the newly exposed sides blacken. Continue with the process until all sides of the eggplants have charred.
Remove the eggplants from the oven and allow them to cool.
Once cooled, remove the skin from the eggplants, and place the flesh of the eggplants into a food processor along with the juice of the half lemon and all of the other ingredients.
Process the ingredients until you've reached the desired consistency or until smooth. If you prefer a chunkier texture, you can skip the food processor and mash everything together with a fork instead.
Adjust the salt, spice, and lemon juice by adding more, as needed, to suit your taste.
Optionally, drizzle the baba ganoush with olive oil for serving as a dip. You can also sprinkle it with sesame seeds and/or pine nuts.
You can now serve your homemade baba ganoush as an appetizer, side dish, garnish or snack!