Eggplant Dip (Baba Ghanouj)

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2 globe eggplants (about 2 lbs)

3 Tbsp extra virgin olive oil

2-3 Tbsp roasted tahini (sesame paste)

1-2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped

1 teaspoon ground cumin

Juice of one lemon - about 2 1/2 tablespoons

Salt and cayenne pepper to taste

1 Tbsp chopped parsley

1 tbsp chopped cilantro

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