Preheat gas or charcoal grill to medium heat and place eggplants directly over heat source. Our heat is between 350-400 F. Cook, turning occasionally with tongs, until tender and charred on all sides, between 30 to 40 minutes.

The eggplants should be very tender. Test the eggplants by sticking a skewer near the stem and bottom ends. If the skewer meets resistance, continue cooking.

When it's done wrap the eggplants in foil and crimp the top to seal. Let the eggplants rest for 15 minutes.

Open the foil package, using a sharp knife slit open the eggplants and with a large spoon scoop out the soft flesh and transfer to a strainer set in a large bowl. Pick out any bits of skin and blackened flesh.

Transfer eggplant to a salad spinner, and put the meat evenly around the bowl. Crank the spinner gently until all the excess moisture is extracted.

Put the eggplant in a food processor and add garlic, lemon juice and pulse until it is smooth and creamy. Add the tahini and pulse again until it's combined. With the processor turned-on, slowly add the olive oil in a thin steady stream. The mixture will be pale and creamy. By hand, stir in parsley, smoked paprika, and salt. Taste to see if you'd like additional salt and lemon juice.

Put the baba ghanoush into a serving bowl, drizzle with olive oil, and serve with warm flatbread or vegetables (do the flatbread -- it's fantastic).

Baba ghanoush can be stored in an airtight container in the fridge for up to four days. Let the eggplant dip warm to room temperature before serving.