Preheat the the smoker to 350 degrees. Trim the top of the eggplant and cut in half. Sprinkle the eggplant flesh with salt and pepper; let it sit for a few minutes to “sweat out” some of the mositure. Brush with olive oil and add to the smoker. Cook for 35-45 minutes or until the eggplant fully softens through. Remove from the smoker and set aside to cool. When the eggplant has cooled, scoop the flesh out and set aside. Transfer eggplant flesh to the bowl of a food processor attached with a blade. Add the tahini, garlic, lime juice, salt, pepper and sumac. Pulse or run the food processor on short pulses just until everything is blended. Transfer the baba ganoush spread to a small bowl. Cover and refrigerate for an hour. Just before serving, top the baba ganoush with a sprinkle of sumac and olive oil. Enjoy!