Step 1

Preheat the oven to 400 degrees F. Place an oven rack in the center of the oven.

Step 2

Make a few small slices in the eggplants and insert the garlic cloves into the slits and place them on a baking tray.

Step 3

Bake the eggplants for 35 to 45 minutes.

Step 4

Let the eggplant cool slightly, then remove the skins from the eggplant.

Step 5

Slice the eggplant into thin slices. Crosscut the eggplant into small pieces. Or alternatively, mash the eggplant with a fork.

Step 6

Add two tablespoons of olive oil to a skillet over medium heat.

Step 7

Add the chopped garlic, chopped tomatoes, cumin, chili powder, salt, cilantro and water to the pan, stirring to combine.

Step 8

Let the mixture cook until the tomatoes are softened (about 5 to 8 minutes). Stirring as needed. Then add the eggplant to the pan, mix it with the other ingredients, and cook for two minutes.

Step 9

Reduce the heat to low heat and continue cooking for 6-8 minutes, mashing the eggplant as it cooks to blend the ingredients into a puree.

Step 10

Squeeze half a lemon juice (about one teaspoon) into the mixture and stir to combine.

Step 11

Pour the eggplant dip in a bowl.

Step 12

Drizzle the remaining olive oil on top of the eggplant dip and garnish it with toasted sesame seeds and chopped Italian parsley.

Step 13

Serve with pita chips, toasted bread slices, or crackers.