Slice eggplant in circles, 1/2 inch thick. 1 large or 2 small eggplants is a a good amount for this recipe.
Spread the eggplant sliced out on a plate in a single layer. Salt the eggplant slices generously, and let the eggplant sit and absorb the salt for at least 30 minutes.
Preheat a grill to medium high. Spread the salted eggplant out in a grill pan (larger eggplant slices can be placed directly on the grill). Coat the eggplant with cooking oil spray. Place the grill pan on the grill to cook the eggplant.
Turn the slices over after 5 minutes, and grill for another 5 minutes or so until the eggplant is cooked to a nice tenderness and has begun to caramelize. Remove the eggplant from the grill and set aside to cool.
After the eggplant has cooled, measure 2 cups of grilled eggplant and set remainder aside for other use, such as adding to a salad or pasta.
Add the garlic to a food processor, and give it a whir to finely chop the garlic. Add the remaining ingredients to the food processor, and puree until everything is well-combined.
Taste to see if you like the spice level, add a bit more cayenne if needed for more kick. You can also add a bit more olive oil if the dip seems thicker than you’d like.
Scoop the dip into a serving bowl. Serve with pita chips or other dipping item of your choice. Enjoy.