Heat oven to 400ºF (200ºC). Arrange the eggplants cut sides up on a baking sheet. Place the head of garlic on a piece of aluminum foil. Drizzle the eggplant and garlic with olive oil and season with salt. Wrap the aluminum foil around the garlic.

Roast the eggplants until tender and golden brown on top and the garlic is soft, about 40 to 45 minutes. Remove and let cool to room temperature.

Pat the eggplants dry to remove any excess moisture. Scrape the flesh from the eggplants into a food processor or blender, discarding the skins. Squeeze out the roasted garlic cloves and add to the food processor with the creme fraîche.

Blend until smooth and season with salt to taste.

Enjoy at room temperature or chill for at least 30 minutes or until ready to serve. Spread in a shallow bowl and top with additional olive oil. Garnish with herbs and serve with toasted bread, crostini or pita.