Heat a grill pan over high heat

Brush olive oil over both sides of the eggplants, and sprinkle with salt

Place the eggplant cut side down on the grill and cook for 5 min. Turn and cook on the skin side for 5 min

Brush the onion and garlic with olive oil and place on the grill. Turn the eggplant once more and cook everything until soft, about 10 min

When the eggplants are cool enough to handle, scrape the flesh from the skin.

Sqeeze the garlic pulp from their skins into a blender. Add all other ingredients except parsley. Blend until smooth.

Transfer to a bowl top with parsley and season with salt