ChallaGanush!🤩 Yes, we went there - challah + babaganoush, and it’s a WOW! Creamy babaganoush served inside Jake’s beautiful round challah. You can also fill it with matbucha, hummus, or any of your favorite dips! Such a fun and beautiful way to serve it for Rosh Hashanah! 🍎🍯 Recipe below ⬇️ Recipe: 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 jalapeño pepper Drizzle of olive oil and a touch of sumac. Method: 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, flip it 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 sumac onions, chopped cilantro and mint, jalapeño slices, a drizzle of olive oil, and a sprinkle of sumac. 8. Tear off pieces of challah and dip them right into the babaganoush in the center. Enjoy, Jake & Ruhama 🤍 - @jakecohen