Preheat oven to 400 and line rimmed baking tray with unbleached parchment paper.

Cut eggplant in half lengthwise and drizzle cut side with 1 Tablespoon olive oil. Place cut side down on prepared tray. Scatter garlic cloves, skins still on, onto tray. Roast for 30-40 minutes, depending on size, until the sides are caving in and the flesh iIs easy to prick with a fork.

Meanwhile, dice onion and celery. Heat cast iron or other skillet over medium-low heat. Swirl in remaining Tablespoon olive oil, the onions and celery and cook until soft and beginning to caramelize, about 8-10 minutes. Transfer cooked veggies to the bowl of a food processor.

When eggplant is done, it will be tender throughout the inside and the skin will collapse. Scoop out the flesh and add to food processor with veggies. Squeeze the garlic out of skins and into the processor bowl as well. Process until thoroughly mixed. Add tahini, lemon juice, cumin, salt and white pepper. Process until smooth.

Taste for seasoning, adding additional salt and pepper as desired. If eggplant dip iIs too thin, add additional tahini. If iIt's too thick, add a bit more lemon juice.

Serve warm, room temp or allow to chill before serving. Make a well in the center, drizzle on some good olive oil and sprinkle with paprika or za'atar. Baba Ganoush will stay good in the fridge for 5 days.