First, we need to burn the eggplants properly. Start by setting your Spark to 700°F. Poke the eggplants in a couple places so they don't explode on the grill.
Place the eggplants on the grill and shut the lid to let them burn for about 10-12 minutes. The magic happens when you leave it to burn and don't flip them every two seconds. In fact, in my method, we flip the eggplants only once.
Flip the eggplants after burned on one side. You know it's time to flip the eggplant to the other side when you knock on the eggplant’s skin and it cracks.
Once the other side's skin cracks as well when you knock on it, remove it from the grill and let it rest standing in the bowl. The eggplants will start to release some liquids which we will get rid of eventually.
Peel the garlic cloves and chop them finely. Then sprinkle some salt on them and smash with the dull side of your knife. The salt will help to break the garlic down into a smooth paste.
In the meantime, make the tahini mixture: Add the water, lemon and salt to a large bowl. Slowly drizzle in the tahini while mixing, until you get the desired texture.
Peel the eggplant and remove their heads.
Add the peeled eggplants and the smashed garlic to the tahini-lemon mixture. Mix super well until homogenous. If you want to get a super smooth baba ganoush, you can blend all the ingredients together in a food processor.
Spread on a plate, drizzle with olive oil and scrape with a homemade pita you made on the Spark.