My Baba Ghanoush is too watery I tried cooking Baba Ghanoush for the first time and though tasty I didn't quite get the expected results.

It was watery instead of creamy like the ones I had had.

I used equal parts of eggplant and tahini and a bit of lemon juice and garlic.

Now I wonder if I used too much eggplant or I didn't cook the eggplant enough as it was like a sponge full of water when I cut it.

How much time and at which temperature should I bake the eggplant? Or is there some external sign to know it's ready to be used for Baba ganoush? To me it looked and tasted "well done" as it was.
Sounds like you didn't roast sufficiently or not sufficiently hot. The outside should be really charred, and the inside will be not so watery.