Preheat oven to 450 degrees. Place the halved eggplant - cut sides down - on a baking sheet lined with parchment paper. Roast for 25-30 minutes, until tender. Cover with foil and allow to cool for 15 minutes.When eggplant is cool enough to handle, scrape the insides into a strainer, discarding as many seeds as you can. Drain for 5 minutes.Transfer drained eggplant to a food processor. Add olive oil, tahini, lemon juice, garlic, and salt. Pulse 10-12 times, until ingredients are combined and baba ganoush is creamy. Adjust seasoning to taste.Chill completely. Drizzle with olive oil prior to serving.