It only happens sometimes when our garage refrigerator turns food into ice and we must come up with something nifty to prevent food waste. When this happens, fear not, there is always a way to utilize those water saturated veggies. Eggplant is already full of water so when it ices over, there really isn't much you can do but turn it into some sort of soft puree. Roasted eggplant- turned baba ghanoush is delicious. It's an essential side to have with any Levant style meal, but in this instance it pairs with a mix and match of flavor profiles. Turn leftover baked sweet potato into a mash with sour cream and red wine  and add some acidity to the spread with raw pickled onions or olive oil marinated roasted peppers. I bridged the cumin with grilled chicken and pan roasted chickpeas as well.  We love feta cheese in our home and like to add it to a meal of chicken or couscous. Although eating baba ghanoush usually requires some pita to dip, it also tastes great when you dip a piece of chicken into it. I always love these spreads at the dinner table because they bring some excitement by allowing your choice of mix ins. How you decide to eat them together is all a personal opinion.