Preheat a gas or charcoal grill to medium heat and place eggplants over the heat source. Cook, turning occasionally, until eggplants are tender and well charred, about 30 minutes.
Wrap the eggplants with foil and let rest for 15 minutes.
Scrape away the charred eggplant skins. Remove the stem end of the eggplant.
Remove the majority of the seed sacks from the eggplant. Alternatively, if you have a tamis or a fine sieve you can push the flesh through after the next step to remove the seeds.
Transfer the flesh to a cheesecloth-lined strainer set in a large bowl.
Squeeze the cheesecloth lightly to extract the moisture. Discard.
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