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Preheat the smoker to 250 degrees F. Set it for indirect heat.
Slice off the top edge of the garlic bulb. Place it into the center of a piece of foil and drizzle with olive oil and season with some salt and Aleppo pepper. Wrap it entirely in the foil.
Place the foil wrapped garlic and the eggplants onto the grill grates. Smoke over indirect heat for about 90 minutes. The eggplant should be tender and cooked through. Use tongs and lightly squeeze the eggplant to check for doneness.
Remove the eggplant and garlic from the smoker. Let it rest 15-20 minutes.
Slice into the eggplant and scoop out the insides. Place the eggplant into a strainer over a mixing bowl and press down with a spoon to help remove the excess liquid.
Next, combine the eggplant, tahini, lemon juice, olive oil, and spices into a food processor. Blend until smooth.
Pour the baba ganoush into a shallow bowl. Use a spoon to create swirls across the top. Garnish with an extra drizzle of olive oil, Aleppo pepper, and salt if desired. Serve cooled or at room temperature and enjoy.