The place I’m referring to is called Pita Jungle. Their baba is a bit healthier I think than the Serious Eats one, can’t find a super great picture of it, but this is it. My copycat is below, instructions are for a gas range but would be similar on a grill.
2 medium eggplants roasted
5 tbs tahini
3 tbs plain yogurt (not Greek)
5 roasted garlic cloves
Juice of 1 lemon
1/4 tsp cumin
1.5 tsp kosher salt, or more to taste
1 tbs Extra virgin olive oil
To roast the garlic, cut of the top of a head and wrap in foil. Pour some olive oil over the top, twist foil closed and roast in the oven, 45 minutes at 400F (no preheat). Poke eggplants in several places with a fork to vent. Roast eggplants by covering in foil and roasting over a gas flame set to Medium. Use the biggest burner, set at the halfway point - it has to burn the eggplant somewhat to get the smoke flavor. Roast the eggplant 7 minutes per quarter-turn until eggplants are soft (28 minutes total, 1 full rotation over the flames). Remove eggplants from foil/fire and allow to cool. Peel eggplant and put half in the blender, set aside the other half.
Along with half of the eggplant, add the rest of the ingredients to the blender and blend until thoroughly creamy. Add the second half of the eggplant and blend, but only slightly, leaving some texture.
Chill, serve with charred pita (char over a big burner on low for 1 minute per side), garnish with a drizzle of olive oil, sliced cucumber, tomato wedges and kalamata olives.