Start charring your eggplant over a grill or flame from a gas burner

Use tongs or a fork (or combination) to turn the eggplant to char all sides

When sufficiently charred, place both eggplants in a large bowl and cover the top of the bowl tightly with plastic wrap

As the eggplants cool, juices will be released that have a smoky flavor

When the eggplants are still slightly warm, remove from the bowl and reserve the juices for the recipe

Place the eggplants on a parchment lined baking sheet and poke in several places with a fork or the tip of a pointed knife

Bake in the oven at 375 degrees F until done - about 30 minutes

Remove the eggplant from the baking sheet and cool on a plate or in a bowl covered with plastic wrap

When the eggplant is cool enough to handle, remove the outer charred skin and discard

Place the cooked eggplant in a food processor with the metal S blade and add the other ingredients

Process until completely combined

Taste and adjust if necessary

Put the dip into a container and refrigerate for at least 4-6 hours until the flavors have mingled

Garnish with fresh chopped parsley

Enjoy with pita or Lavish bread chips, veggie sticks, crackers, olives, etc.