Prepare the Eggplant

If using a grill:

• Preheat the grill
• Place the pricked eggplants directly over the heat source.
• Cook, turning occassionally with tongs so all sides are comletely tender and well charred. About 30-40 minutes.
• Wrap with foil and let rest 15 minutes before proceeding.

If using your broiler:

• Adjust the rack to 6 inches below the broiler element and preheat.
• Place the eggplant on a foil-lined rimmed baking sheet and prick.
• Broil, turning occassionally, until charred on all sides and completely tender. About 30 minutes. Remove and wrap in foil for 15 minutes.

If roasting:

• Preheat your oven to 475 ℉.
• Place the eggplant on a foil-lined rimmed baking sheet and prick.
• Roast for 30 minutes or more untiil charred and tender. Remove and wrap in foil for 15 minutes.

Make the Salad:

• Once the eggplant has rested for 15 minutes, place into a colander and let drain. Lightly mash with the back of a spoon to get the water out.
• Peel the charred skin off of the eggplant (a little bit left on tastes good) and discard along with the stems.
• Transfer the fully cooked and drained eggplant to a bowl.
• Use a fork to completely break down the eggplant into smaller pieces. How small depends on whether you wish to use this as a salad or a dip (which is smaller).
• Add the tahini paste, garlic, lemon juice, salt, pepper, and sumac. Add Aleppo pepper or yogurt if using.
• Cover and place in the refrigerator for 30 minutes untiil cool.
• To serve, drizzle with olive oil and top with your favorite toppings. Serve with pita bread, pita chips or veggies.