Line a baking sheet with foil, and grease it with a little bit of oil. Preheat the oven to 200 c.
Trim the eggplants and slice into half lengthwise. Place skin side up on to the baking tray, and roast for about 30 minutes. Remove from oven, and let the eggplants come to room temperature. Scoop out the flesh with a spoon and place on the side. Discard the skin.
Prepare the Tomato Base:
Heat the olive oil in a skillet.
Add the tomatoes, tomato paste, garlic, coriander, and spices and cook for 10 minutes or until the tomatoes have achieved a jammy consistency.
Now add the roasted eggplant flesh, and cook for about 10 minutes until all of the ingredients have combined well.
Transfer to a bowl and serve with bread or pita.
Tomatoes: Traditionally recipes call for chopped tomatoes, but I find that pureed tomatoes cook down faster.
Tomato paste: Not used in the original recipe, I find tomato paste adds additional flavor and a beautiful color to the dip.
Storage: Store in the fridge in an airtight container for up to 3 days or in the freezer for up to 1 month.