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Parve
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
This eggplant dip tastes even better than store bought! I promise you, once you start making it, you’ll be making it every week for shabbat. What’s challah without dips?!
1-2 eggplants (depending on size)
3/4 can tomato paste
1/4 cup brown sugar
garlic powder
cherry tomatoes, halved
2 jalapeno peppers, diced
3/4 cup olive oil
Slice eggplant and sprinkle salt on it. Let sit for about 20 minutes to sweat out the extra liquid.
Then, put in a 9×13-inch pan with the remaining ingredients, and cover with foil.
Bake at 350 degrees Fahrenheit for an hour.
Uncover and bake at 400 degrees Fahrenheit for about another hour. Mix and enjoy!
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