Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Halve the eggplants lengthwise. Brush the cut sides lightly with olive oil.
Place the eggplants in the prepared pan with the cut sides down. Roast the eggplants until the interior is tender and the skin is collapsing, about 30 minutes.
Set the eggplant aside to cool for a few minutes. Scoop out the flesh with a large spoon. Discard the skin.
Place the flesh of the eggplants in a mesh strainer and let them rest for a few minutes to release as much moisture as possible.