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Heat the grill over high heat. Place the eggplants onto the grill and cover the lid. Cook for about 25 minutes, turning the eggplant every 5 minutes or so to fully rotate them. The eggplant should be blackened on the outside and tender on the inside.
Let the eggplant cool. Peel off the blackened skins (it doesn’t have to be perfect) and discard the stems.
Transfer the eggplant to a food processor, along with the greek yogurt, tahini paste, garlic, honey, lemon zest, and lemon juice. Process until smooth and creamy. Season with salt to taste. Spread the dip onto a shallow serving dish.
In a small mixing bowl, combine the olive oil, sesame seeds, and aleppo chili pepper. Spoon this mixture over the dip. Garnish with the chives and dill.