Roasted eggplant and garlic dip

2 eggplants
1/4 cup olive oil
4 large garlic cloves, peeled
Juice of 1 lemon
1 teaspoon flaky sea salt
1/2 teaspoon ground black pepper
1 tablespoon freshly copped coriander

Preheat oven to 180C.
Cut the ends of the eggplants and cut them in half lengthwise.
Place each half skin side down on a baking tray.
Drizzle with 2 tablespoons olive oil and sprinkle with a bit of salt and pepper.
Add the garlic cloves to the tray and make sure they are coated in the oil.
Bake in the oven for 25-30 minutes, or until the egg plant and garlic are soft.
Using a spoon, scrape the flesh from the skin of the eggplants.
Put the flesh into a food processor with the garlic, remaining olive oil and lemon juice.
Blend until smooth and spoon into a bowl.
Season with the flaky sea salt and stir in the pepper and coriander.