Roast the Eggplants:

Preheat your oven to 400°F (200°C).
Prick the eggplants with a fork several times and place them on a baking sheet. Drizzle with olive oil.
Roast in the oven for 35-40 minutes, or until the eggplants are very soft and the skin begins to collapse. Alternatively, you can grill the eggplants whole on a barbecue for a smokier flavor.
Once done, remove from the oven and let cool.

Prepare the Eggplant Flesh:

When the eggplants are cool enough to handle, cut them in half lengthwise and scoop out the flesh with a spoon. Discard the skin.
Place the eggplant flesh in a colander and let it drain for about 10 minutes to remove excess moisture.

Make the Dip:

Transfer the eggplant flesh to a food processor.
Add the minced garlic, lemon juice, parsley, mint (if using), red wine vinegar (if using), and olive oil. Blend until smooth.
For a creamier texture, add Greek yogurt and blend until incorporated.
Season with salt and pepper to taste.

Chill and Serve:

Transfer the dip to a serving bowl and refrigerate for at least 1 hour before serving, allowing the flavors to meld.
Before serving, drizzle with a little more olive oil and sprinkle with additional chopped parsley or mint.