baba ganoush is my go to for paleo friendly summer snacking. I usually make a big batch, and eat it with raw carrots throughout the week. My kids like it with hot pita bread, or pita chips. it is easy to make. I make a fairly spicy version....Arabs like lots of char on their eggplant, but I prefer less char. May neighbor has a hellacious garden, and has been giving eggplant all summer. Here is my recipe. Don't bother measuring anything ( except maybe the cayenne). It will turn out. 2 large Egg plant 1/2 cup Tahini ( or more) Juice of 1 lemon 3 cloves minced garlic 3 Tablespoons light sesame oil ( or olive oil) 2 teaspoons ground cumin 1/2 teaspoon ground cayenne pepper Cut eggplant in half, and place under broiler about 10 minutes ( I broil on second rack).Remove from oven. Allow to cool slightly Scoop eggplant pulp from skin, and place in a blender. Puree until smooth. Place garlic and sesame oil in microwave safe dish and microwave for 1 minute. Add warm garlic oil into blender, and puree. Add cumin, and cayenne, tahini, and lemon juice to blender, and puree until smooth. Let cool, and serve.