Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper. Prick the eggplants all over with a fork to let steam escape.

Place the eggplants on the baking sheet and roast for 35 to 40 minutes, turning them halfway through. They are done when the skin is wrinkled and they collapse completely when pressed.

Remove the eggplants from the oven. Immediately place them in a large bowl and cover it with a plate or plastic wrap for 10 minutes to trap the steam, making the skins easier to peel.

Peel away and discard the charred skins. Place the eggplant flesh into a fine-mesh strainer over a bowl and let it drain for 10 minutes, gently pressing with a fork to remove excess bitter liquid.

In a food processor, combine the minced garlic and lemon juice. Add the drained eggplant flesh, tahini, ice cubes, salt, and cumin to the food processor. Pulse a few times until the mixture is combined but still retains some texture.

Sprinkle the milk thistle powder into the food processor. Pulse 2 or 3 times just until it is evenly distributed throughout the dip.

Transfer the baba ganoush to a serving bowl. Use a spoon to create a shallow well on top, drizzle with the remaining 1 tablespoon of olive oil, and garnish with fresh parsley and Aleppo pepper or paprika.

Serve with crudité, gluten-free pitas or crackers.