Preheat Oven To 400; Line A Roasting Pan With Foil; Prick Eggplants All Over; Place In Pan, Bake About 45 Minutes; Let Cool; Scoop Out Pulp; Chop; Place Chickpeas, Olives And Garlic In Food Processor; Pulse To Coursely Chopped; Add Olive Oil And Lemon Juice And Incorporate; Stir Into Eggplant Pulp; Add Remaining Ingredients (Except Bread), Refridgerate 1 Hour; Serve Spread On French Bread.