- 2 large globe eggplants (about 2 pounds)
- 1/2 cup extra-virgin olive oil, plus more for brushing and serving
- 3 tablespoons lemon juice from 2 lemons
- 1 tablespoons tahini
- 2 teaspoons hot paprika
- 1 teaspoon freshly minced garlic (about 1 medium clove)
- 1 teaspoon cumin
- Kosher salt, to taste
- 1 tablespoon finely chopped fresh parsley, for garnish
- Type of fire: two-zone indirect
- Grill heat: medium-high
Peel one eggplant, stem, and cut into 1/2-inch thick slices lengthwise. Pierce skin of second eggplant with a fork all over.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season eggplant slices with salt and brush with oil. Grill eggplant slices over hot side of grill until browned, about 4 minutes. Flip slices over and continue to grill until second side has browned and eggplant has softened, about 4 minutes more. Transfer eggplant slices to a cutting board and cut into 1/2-inch dice. Set aside.
Place second, whole eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 45 minutes, turning halfway through for even cooking. Remove eggplant from grill and let sit until cool enough to handle, 5-10 minutes.
Set a fine mesh strainer over bowl or in sink. Trim top off whole eggplant and cut eggplant lengthwise. Use a spoon to scoop out pulp from skin and place pulp in strainer; discard skin. Let pulp drain for 3-5 minutes.
Transfer pulp to a large bowl and mash with a whisk until eggplant is broken up, but still chunky. Whisk in 1/2 cup oil, lemon juice, tahini, paprika, garlic, and cumin. Stir in diced eggplant slices and season with salt to taste. Place in refrigerator until cool, about 1 hour. To serve, drizzle olive oil over dip and sprinkle with parsley.