Pierce the eggplants and place them in a microwave safe dish, covered.
Microwave for 5-6 minutes, or until fully cooked.
Let the eggplants cool completely, before discarding the skin.
Add all the ingredients into a food processor and pulse until smooth.
Transfer to a bowl and serve immediately.
Notes
TO STORE: Place leftovers in a shallow container and store it in the refrigerator. The dip will be good for up to 4 days.TO FREEZE: Once the dip has cooled, place it in a shallow container and store it in the freezer for up to two months.