Servings: 4 (makes about 2 cups) Servings

Olive oil (for grill and drizzling) Olive oil (for grill and drizzling)
2 pounds Italian eggplants (4 medium) 2 pounds Italian eggplants (4 medium)
2 tablespoons fresh lemon juice (or more) 2 tablespoons fresh lemon juice (or more)
1 tablespoon tahini 1 tablespoon tahini
½ garlic clove, finely grated ½ garlic clove, finely grated
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving) Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)

Prepare a grill for medium-high heat; lightly oil grate. Grill eggplant, turning occasionally, until skin is charred and flesh is fork-tender, 25 to 35 minutes. (Alternatively, you can tuck vegetables into coals left over from grilling something else. Wait until charcoal is completely covered with ash and no black spots remain. Shake grill to knock excess ash off coal, then rake them around and pile them up around vegetables.) Let cool slightly.
Halve eggplant, scoop flesh into a colander set over a bowl, and let drain at least 15 minutes and up to 1 hour; discard liquid.
Pulse eggplant along with lemon juice, tahini, and garlic in a food processor until smooth; season with salt and pepper.
Drizzle baba ghanoush with oil and top as desired (Aleppo pepper was good). Serve with flatbreads or pita bread.
Do Ahead: Dip can be made 3 days ahead. Cover and chill.

I used juice from a whole lemon and it could have used more. Also should have used more Aleppo pepper or Za'atar and more salt.  I used juice from a whole lemon and it could have used more. Also should have used more Aleppo pepper or Za'atar and more salt.