Baba Ganoush

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Smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. If you don't have a gas burner, you can use a grill. You can also roast the eggplant in the oven (see notes).

Drain and cool. Remove the eggplant from the heat and transfer it to a large colander over a bowl. Cut a slit in the eggplant to help it drain excess liquid and cool more quickly. Allow it to sit for a few minutes until fully cooled and all excess water has been drained. Push on it with a knife or a spoon to help release its juices.

Peel the skin. Once the eggplant is cool enough to touch, peel the charred, crispy skin off (it should come right off). Discard the skin and the stem. Don't worry if a few bits of the skin remain; that's just added flavor!

Make the dip. Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using), salt, pepper, sumac, Aleppo pepper, or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.

Chill. Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.

Serve. Transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil, toasted pine nuts, and minced parsley, if you like. Serve with pita wedges or pita chips and veggies of your choice!