Creamy, smoky eggplant spread is so easy to make that I can't believe I've relied on my Mediterranean deli to keep me supplied all these years! I just roasted eggplants while I was baking sweet potatoes, flipped them a few times, scooped out the insides after the eggplants collapsed, then mashed in the rest of the ingredients with a fork. Get the details in the baba ganoush recipe below.
Here, baba ganoush is spread on toasted Good Bread Machine Bread from Fifty Weeks of Green and served with tomato slices and olives. it made a great savory breakfast, but usually I'd serve this as an appetizer or snack.