Roasted eggplant dip is made by oven roasting whole eggplants and blending the roasted pulp with a combination of tahini, ...

This Moroccan eggplant dip is made with fresh tomatoes ... It’s a salad, a dip, and a spread all in one. The dish pairs ...

Slice eggplant around 1/4-inch thick and dip each slice into egg mixture ... Preheat oven to 400 degrees. Spread some marinara sauce on bottom of a 9-by-13 inch baking dish (to cover the bottom).

Mix the parsley, cheese, and garlic cloves into the breadcrumbs. With a fork, pick up one piece of eggplant and dip into the egg. Ensure the eggplant is fully coated in the egg mixture.

Below are recipes for the Hanukkah-Fried Ravioli and, from my 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen cookbook, Charred Eggplant Dip, both with make-ahead directions.