Preheat Grill: Preheat your grill to high heat, approximately 450° to 550°F.

Grill Eggplants: Place the eggplants on the grill and cook on all sides until the skin is charred and the interior is softened, about 25 minutes.

Remove the eggplants from the grill and allow them to cool slightly. Once manageable, slice them in half lengthwise and scoop out the pulp. Discard the skins.

Blend Ingredients: Place the eggplant pulp into a food processor. Pulse until smooth.

Add the garlic confit, tahini, lemon juice, cumin, cayenne, and sea salt to the food processor. Blend until the mixture is smooth.

While the processor is running, slowly drizzle in the garlic confit oil until fully integrated into the baba ganoush.

Serve: Transfer the baba ganoush to a serving dish. Optionally, drizzle with olive oil, sprinkle with cayenne, and garnish with chopped parsley before serving.