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Instead of making the baba ganoush, you could buy some, and by skipping those two steps, you’ve saved a reasonable amount of time.

Its entire back wall is filled with coolers and refrigerators packed with small, plastic tubs of grab-and-go favorites: delicate, lactic balls of labneh suspended in fire-red chili oil; incredibly lemony baba ganoush; and so many different variations of hummus.

This is kind of like baba ganoush . . . until it's not.

Baba ganoush is hardly the most photogenic dish in the world, but chef-owner Michael Rafidi primps it so that the first course — eggplant three ways: whipped, charred and pickled — holds our gaze.

They will also sell some grocery items like Palestinian olive oil and prepared foods like baba ganoush and spicy tuna conserva.