Smoky Lebanese Baba Ganoush Dip

1. Roast the eggplant over an open flame or in the oven until the skin is charred and the flesh is soft

2. Let the eggplant cool, then peel off the skin and scoop out the flesh

3. Mash the eggplant flesh with minced garlic, lemon juice, tahini, sumac, Aleppo pepper, smoked paprika, olive oil, salt, and pepper until smooth

4. Adjust seasoning to taste and serve immediately or chilled

Tips

1. Enjoy with warm bread or fresh cut veggies

2. Use as a spread in a veggie sandwich for added flavor