Step 1

Wash and dry eggplants. Pierce them in multiple places with a fork.

Step 2

On low-medium heat, leave the pierced eggplants on the gas range for 20+ minutes*, turning every 5-7 minutes. You may use cooling racks for easier handling. When you think they're done, roast some more.

Step 3

(Optional) Put the eggplants in an airtight container or ziploc right away. I usually don’t do this myself because I love the taste that some charred skin brings.

Step 4

Transfer the eggplants onto a cutting board. Peel the super-tender eggplants and discard the charred skin bits.

Step 5

If there is a lot of juice, you can choose to save it for the dip recipe or drain it. Make sure to taste it first to see if this juice is bitter. If so, discard.

Step 6

Use it immediately for the dip, or store in airtight container for up to four days.

Step 7

While roasting the eggplants, juice the lemon in a bowl and press the garlic on top. Leave to marinate.**

Step 8

Add the roasted eggplants, olive oil, and pinch of salt. Smash and mix.

Step 9

If needed, you can store in an airtight container for up to four days.