ChallaGanush
A round challah filled with creamy babaganoush, fresh herbs, jalapeno, olive oil, and sumac for a fun Rosh Hashanah starter.
35 minutes
Serves 6
Easy
Instructions
- 1.Preheat the oven to high broil/grill.
- 2.Place the eggplants on an oven-safe pan and score them a few times with a knife.
- 3.Broil for about 25 minutes, flipping midway, until the skin is dark and the eggplants are soft and collapsing.
- 4.Cut open the eggplants and scoop the flesh into a bowl.
- 5.Add the tahini, date syrup, lemon juice, garlic, salt, black pepper, and olive oil. Mash with a fork and mix until combined.
- 6.Using a sharp knife, cut off the top of the round challah. Remove some of the bread from the center to create a hollow space.
- 7.Spoon the babaganoush into the challah. Garnish with chopped cilantro and mint, jalapeno slices, a drizzle of olive oil, and a sprinkle of sumac.
Ingredients
- •1 round challah
- •2 medium eggplants
- •1/3 cup of tahini paste
- •1 teaspoon of date syrup
- •Juice from 1 lemon
- •2 minced garlic cloves
- •1/2 teaspoon of flaky salt
- •1/2 teaspoon of ground black pepper
- •2 tablespoons of extra virgin olive oil
- Garnish
- •Sumac onions
- •Chopped cilantro and mint leaves
- •4-5 slices of jalapeno pepper
- •Drizzle of olive oil and a touch of sumac
Instructions
- 1.Preheat the oven to high broil/grill.
- 2.Place the eggplants on an oven-safe pan and score them a few times with a knife.
- 3.Broil for about 25 minutes, flipping midway, until the skin is dark and the eggplants are soft and collapsing.
- 4.Cut open the eggplants and scoop the flesh into a bowl.
- 5.Add the tahini, date syrup, lemon juice, garlic, salt, black pepper, and olive oil. Mash with a fork and mix until combined.
- 6.Using a sharp knife, cut off the top of the round challah. Remove some of the bread from the center to create a hollow space.
- 7.Spoon the babaganoush into the challah. Garnish with chopped cilantro and mint, jalapeno slices, a drizzle of olive oil, and a sprinkle of sumac.
