Put the oven rack in the middle position in your stove.
Turn broiler on high heat.
Line a baking sheet with parchment.
Prick a few fork holes in each eggplant.
Place them on the tray.
Broil for 2 minutes on one side, then repeat on the other. Watch them carefully. They can burn quickly.
Turning off the broiler, reduce the oven temperature to 375 degrees F.
Roast for 25 minutes (they will be very soft)
Cool.
While the eggplants cook, mix all the other ingredients together in a bowl.
Open the eggplants and scrape out the flesh. Make sure to remove any excess liquid.
Mash the eggplant into the rest of the dip ingredients.
You’re looking for a combination of smoothness and texture.
Enjoy!