Preheat your oven to 400°F (200°C).

Prepare the eggplant by halving it lengthwise and scoring the flesh in a crisscross pattern. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet.

Roast the eggplant for about 25-30 minutes until tender and caramelized.

Allow the eggplant to cool, then scoop the flesh into a bowl. Blend together with tahini, garlic, lemon juice, olive oil, salt, and pepper until smooth.

Chop cucumbers, tomatoes, and bell peppers into bite-sized pieces.

Toast the bagels until golden brown and crispy.

Spread baba ganoush on each bagel half and top with chopped fresh vegetables. Serve immediately.