Pierce the eggplant several times with a knife. Wrap it up in aluminium foil. Put it on an oven rack. Roast the eggplant in a preheated oven at 428°F (220°C) for 45 minutes. Then turn off the heat. Leave the eggplant in the oven for another 30 minutes. Then cut it in half and let it cool. Remove the soft eggplant meat with a spoon. Discard the tougher skins.

Then transfer the soft eggplant to a blender. Also add the mashed garlic, parsley and half of the chopped cilantro.

Blend again. Then add the lemon juice, olive oil and half of the sesame oil. Season with pepper and salt to taste.

Blend the eggplant dip again until it's creamy and fragrant. Add extra yogurt if you want it to be less darker in color. Then check the seasoning and add extra pepper, salt, sesame oil or lemon juice to taste.

Transfer the roasted eggplant dip to a deep plate or bowl. Put it in the fridge for another 5 minutes. Sprinkle lightly with some olive oil oil, the remaining chopped mint and pine nuts or sunflower seeds. Serve the baba ganoush cold.