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When it's too cold to grill eggplant, Rach uses her oven for a roasted version of this traditional Greek dip.
Rach's Pro Tip: Buy heavy and very firm eggplants with green tops—spongy eggplants with darkened tops are not fresh or have gotten too cold and will be discolored inside and bitter.
Preheat oven to 425˚F.
Prick the skin of the eggplants in a few places on one side and place pierced-side-up on parchment-lined baking tray. Roast 45 minutes to 1 hour until charred and soft, cool to handle, remove skins and drain in strainer a few minutes. Transfer the eggplant to a bowl and season with salt and pepper and mash up a bit, shred with fork.
Place garlic and onions in medium bowl and add the lemon juice, EVOO, oregano, red pepper flakes, cumin, and half the parsley and mint. Whisk up dressing, add to eggplant, then transfer to serving dish and top with remaining mint and parsley. Serve with warm bread or thin pita for dipping.