Divide the eggplants lengthwise and place them with the meat-side down on a baking tray with baking paper.
Make a hole in the shell with a fork and put them in the oven for about 20-30 minutes. The eggplant should begin to "fall apart" and be completely soft throughout.
Then let the eggplants cool while you finely chop the garlic.
Then take the meat out of the eggplant and mix with all the ingredients. Taste with salt, and a little lemon juice if desired.
Done!
Eggplant dip is good with most food, and perfect for barbecue food.
