Roast both eggplants whole on a baking sheet lined with foil for 45 minutes. Be sure to prick the eggplants with a fork a few times before roasting.
Let eggplants cool. Then slice them lengthwise and scoop flesh out into a colander to drain for 30 minutes.
Transfer the drained eggplant flesh into a food processor along with the garlic, mayonnaise, lemon juice (without seeds), EVOO, and salt. Pulse until all ingredients are well combined.
Chill for at least 1 hour and garnish with dill and lemon wedge.
Recipe by Chef Times Two at https://www.cheftimestwo.com/babaganush/