Let the eggplants cool a few minutes. Watch out because the eggplants can be extremely hot directly out of the oven. Then place them in a colander and scoop the eggplant flesh out of the skins with a spoon. Let the eggplants drain in the colander up to an hour. I usually do not wait all this time. Instead I will press the eggplant flesh with a wooden spoon to push out extra liquid. If you want, save the drained liquid in the bowl to add to a soup, other dishes, or even a little back in the baba ganoush if you think it needs more liquid.