To double roast the eggplant:
To make the dip:
* This is about 7 small Italian eggplants, but you can substitute an equal weight of big eggplants. If you do this, it’ll take much longer to roast them and the final dish will not have quite as much roasted flavor, but it will still be very good. Visit J. Kenji López-Alt’s recipe for medium-large eggplant roasting instructions.
** If you don’t have a gas stove, you can use a grill or broiler. Use the highest heat possible and (if you’re broiling), use the shelf closest to the broiler—you really want the skins to burn. You need either a gas stove or a very hot broiler/grill to make this recipe, because the eggplants will turn to mush before they are peel-able if the direct heat is not hot enough.
*** Depending on your broiler, this could take anywhere from 3 to 15 minutes. Keep a close eye on it.