Avjar (Red pepper eggplant spread)

• 1 eggplant

• 2 red peppers

• 1 spicy red pepper (optional)

• 6 garlic cloves, whole

• 1/2 cup olive oil

• 1/2 teaspoon smoked paprika

• 1 tsp (or more) kosher salt

Heat oven to 500 degrees. Roughly dice vegetables. Place chopped peppers and eggplant skin side up and whole garlic cloves on a foil lined baking sheet. Pour olive oil on vegetables. Sprinkle generously with kosher salt. Roast until charred, 12-15 minutes.

Remove from oven. After vegetables have slightly cooled, put in food processor and pulse until everything is combined & homogenous. You might need to add more olive oil. Taste and adjust seasoning with salt, acid and more heat if you’d like.

Smoky Eggplant Soup

• 6 eggplants, about 2 pounds

• 1/2 cup olive oil

• 2 medium white onions, sliced

• 4 garlic cloves, or more to taste

• 8 cups vegetable broth

• 1 lemon, zest and juice

• 1 tsp kosher salt, or more to taste

• cayenne pepper to taste

• za’atar spice mix to garnish

Cook whole eggplants on grill or under broiler, until skin is totally charred and flesh has softened. Remove from heat. When cool to the touch, remove skins and reserve eggplant flesh.

Saute onions in olive oil until translucent. After 4-5 minutes, add garlic, cooked eggplant flesh, vegetable broth. Bring to boil. Simmer for 10 minutes.

Puree soup in blender. Strain through a sieve to remove any remaining seeds. Return pureed and strained soup to pot. Add another couple tablespoons of olive oil, 1/4 cup tahini, lemon zest and juice. Whisk to combine. Taste and adjust seasoning.

Coriander Okra Saute

• 1 lb okra, 1/3-1/2 inch slices

• 1 red onion, rough medium dice

• 1 spicy pepper of your choice, optional

• 8 cloves garlic

• 1 tomato, seeded and diced

• 2 tablespoons olive oil

• 1 tablespoon garam masala

• 1 tablespoon coriander seeds, ground

• kosher salt

Heat dry skillet on medium high. Add oil after a couple of minutes. Add okra and onions immediately. Cook on high for a minute or two. Add spices. Cook another 1-2 minutes until spices are fragrant and okra is getting browned on the edges. Add tomatoes and garlic. Saute until okra is gently softened but still has a bite to it. Taste and adjust seasoning.