1. Preheat the oven to 425F / 220C.

Place the eggplants on a baking tray and poke them with a fork several times. Bake them for 40-50 minutes until the skin is wrinkled and the inside is tender.

Let the eggplant cool to room temperature for 20 minutes, then cut them lengthwise and scoop the flesh out. Drain the excess water out with your hands or a clean towel.

Place the eggplant flesh, along with all the remaining ingredients in a food processor and blend until very smooth. If you’d prefer the dip to retain the eggplant’s texture, you can mash everything with a fork instead of using a food processor.

Serve this delicious authentic baba ganoush dip with some fresh pitta bread, crackers, or veggie sticks. Garnish with chopped parsley, kalamata olives, and fresh cherry tomatoes.