Many years ago, I had an incredible Baba Ganoush (eggplant spread) at a friend’s Sukkot celebration, and I have since done my best to try to recreate its creamy, smoky goodness. This eggplant spread is great with pita bread or both raw and roasted vegetables.

Guessipe

• 2 medium eggplants
• 8 cloves garlic
• 1/4 cup lemon juice
• 1/4 cup tahini
• 4 TBSP mayo
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Drizzle of olive oil

Broil the eggplant and garlic until charred on the outside and tender in the middle. The garlic should be done after about 10 minutes. Remove it and continue to roast the eggplant, which should be ready after about another 30 minutes.

Peel the garlic, and peel and seed the eggplants. Mash together with lemon juice, tahini, mayo, cumin, and paprika.

Sprinkle with salt and pepper, and drizzle with olive oil.

Serve the Baba Ganoush with veggies and/or pita bread.