Cut the eggplant length ways in half and prick the skin with a fork all over. Put the eggplants with the skin up on a baking sheet on parchment paper and put them in a preheated oven of 400 degrees F for 45 minutes.
Once cooled, scoop the flesh out of the skin and put all the rest of the ingredients with the eggplant flesh into a blender. The dip can keep for three days.
Enjoy with vegetables, crackers, or pieces of pita bread