Cut the eggplants in half lengthwise. Brush the cut side with the olive oil and place cut side down on a foil lined sheet pan. Roast 35 minutes or until tender. Remove to a colander to let drain and cool for 15 minutes.
Assemble blender ingredients in the blender or food processor fitted with the S blade. scoop the flesh out of the skin. Combine with all the ingredients except the cilantro.
Process until smooth. Let sit at room temperature for a hour. Stir in the cilantro and adjust seasonings to your taste.