Greek Eggplant Dip (Melitzanosalata)

Cook The Eggplants:

1. Preheat oven to 230°C / 446°F.
2. Using a knife, give a few pricks to the eggplants on each side.
3. Cover a baking sheet with aluminum foil. Fit the baking sheet with a wire rack. Otherwise, use your oven's rack and a baking sheet at the bottom.
4. Place eggplants on the rack and roast until they start to cave in and their skin starts to harden and look burned. It usually takes about 1 hour to 1 hour and 15-20 minutes depending on the size of the eggplants. Alternatively, use a grill to char the eggplants.
5. Let eggplants cool down to room temperature.
6. Halve the eggplants and scoop the insides with a spoon. You can strain the flesh in a strainer for a thicker dip.

Fork Method:

1. Press or finely grate the garlic cloves.
2. Mash the flesh of the eggplants with a fork and then mix in the remaining ingredients.

Food Processor Method:

1. Add the flesh of the eggplants in a food processor along with the remaining ingredients and blend until smooth.

Marinate:

1. Refrigerate and marinate the dip for at least 2 hours before serving.

Serve:

1. Serve with extra virgin olive oil on top, Greek olives, and some bread. You can keep it in the fridge for up to 14 days.