Preheat the broiler and place the top rack of your oven as close to it as you can so get the eggplant really close to the flame. Place the eggplant whole (don’t cut off the stem) on a cookie sheet and cook until the eggplant is charred on top — you want it black — for five minutes or so, then flip and do the same on the other side. Continue to cook until the eggplant is collapsed and black all over, rotating as necessary.

Let the eggplant cool slightly, remove and discard the stems, then place in a food processor with the tahini, lemon juice, olive oil, kosher salt, black pepper, and chili flakes. Blend on high speed until smooth. Taste and adjust for everything — especially salt and acid — and keep adding and whirring until it tastes amazing. Scrape into a serving bowl, cover, and refrigerate until ready to serve.

To serve, drizzle a little olive oil on the eggplant dip and sprinkle with lots of za’atar. Place on a platter surrounded by pita chips or anything else you like to dip.