1. Grill eggplants over high heat until charred and tender, 8-10 minutes. (Turn the eggplants over half way through the cooking time). Allow the eggplants to cool, then peel and compost (or discard) the skin. Roughly chop the eggplants.

2. In a food processor or blender, purée the eggplant along with the cilantro, garlic, chile, olive oil, and honey. Feel free to leave the dip a bit chunky (or make it smooth, if you prefer). Taste and add sea salt to your liking. Serve with endive slices, vegetable crudités, and/or sliced pita bread or pita chips.