- Heat the grill to medium-high, around 400–450°F.
- Pierce each eggplant a few times with a fork, then wrap each one tightly in aluminum foil.
- Place directly on the grill and cook for 30–40 minutes, turning every 8–10 minutes, until the eggplant is completely soft and collapsed inside.
- Remove from the grill and let cool for about 10 minutes.
- Open the foil, split the eggplants, and scoop the flesh into a colander. Let it drain for 10–15 minutes so the dip doesn’t get watery.
- Roughly chop or mash the eggplant. Mix in the garlic, olive oil, lemon juice, red wine vinegar, parsley, red onion, salt, and pepper.
- Let it sit for 20–30 minutes before serving so the flavors come together.
Finish with fancy peasant olive oil and parsley, and serve with warm pita or grilled bread.
