Spray cut sides of eggplant with cooking spray. Grill eggplant, skin side down, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes. Turn eggplant halves over, and grill 4 minutes or until flesh is nicely browned and tender. Remove from grill, and let stand 20 minutes or until cool to the touch.
Scoop pulp from eggplant halves into a large wire-mesh strainer; let drain 20 minutes. Combine drained pulp, 2 Tbsp. olive oil, and next 6 ingredients in a food processor. Process until smooth. Transfer to a bowl; cover and refrigerate up to 1 week.
To serve, transfer dip to a serving bowl; drizzle with a small amount of olive oil, and sprinkle with smoked paprika and olives. Serve with pita chips.