Place eggplants on a baking tray lined with parchment paper and poke the exterior several times with a fork or knife
Bake for 40-50 minutes until tender.
Remove from oven and let cool for approximately 20 minutes until cool to touch.
Then cut lengthwise and scoop out the fleshy insides. Remove any excess liquid out by dabbing with paper towels.
Place all of the ingredients in a food processor and blend until smooth, stopping to scrape down the sides if necessary.
Garnish with chopped fresh parsley if desired.
Store leftovers in an airtight container in the refrigerator for up to 3-4 daysIf you’d prefer the dip a chunky dip, use a fork to mash the ingredients instead of a food processor.Top with chopped Kalamata olives or, seeded and diced cherry tomatoes.Substitute fresh coriander for the parsley if desired.