Pierce a couple of holes in each eggplant for the steam to escape while it's cooking.
Set up and preheat your grill. If your grill great goes pretty high away from the charcoals, you can cook over direct heat the whole time. If your grill grate is pretty close to the coals, you will need to create two temperature zones.Note: it's best to grill the eggplant over charcoal or wood grill for the best smoky flavor. Gas grill won't give you the smoky flavor.
Place the eggplant over the direct heat and let it roast and cook for 7-10 minutes per side, turning it as it cooks. You want your eggplant to be completely cooked and soft on the inside and the skin to be nice and charred on the outside.
Take the eggplant off the grill using large tongs and let it cool completely.
Peel the skin off the eggplant off and plate the eggplant flesh into a strainer. Sprinkle with sea salt and let it sit while you prepare other ingredients.
Combine all of the ingredients (besides eggplant) in a blender. Give the eggplant a squeeze to get rid of the excess juices.
Pulse all of the ingredients together until smooth.
Garnish with some fresh parsley and olive oil. Serve this dip with veggies, pita, na'an, or flatbread.
To Make Ahead:To save some time, you can definitely grill the eggplant ahead of time. Once the eggplant is completely cooked, take it off the grill and let it rest and cool to room temperature. When it's cooled, store it in the food storage container with a lid, in the refrigerator. Store it for a day or two before making the dip, but not much longer.When you're ready to make the dip, peel the skin off and follow the rest of the instructions or drain, squeeze, and blend it into the dip!Storing Baba Ganoush:Store prepared dip in an air-tight food storage container, in the refrigerator. Properly stored, it should be good for up to 4 days.