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Slice eggplant in half and pierce the skin and flesh with a fork. Drizzle with 2 to 3 tbsp of olive oil. Roast for 30 to 40 minutes in a preheated 400 degree oven.
Let cool. Remove the skin, remove the seeds (for smoother texture) and add to a processor with cream cheese, tahini, olive oil, garlic, maple syrup, and salt/pepper(about ½ tsp or more to taste)
Blend for 4 to 5 minutes or until smooth and silky. Taste and adjust the seasoning per your preference.
Garnish with a drizzle of EVOO, shallot & garlic crisp, and Aleppo pepper (or red pepper flakes)
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