MIDDLE EASTERN SPREADS RECIPES

Steps:

• Preheat oven to 400°F and prepare a baking dish that will accommodate the eggplant with cooking spray.
• Halve each eggplant lengthwise, sprinkle with salt, and place cut side down in the baking dish; spray skin with cooking spray, then roast until tender when pierced, about 20-25 minutes.
• Place all ingredients in the bowl of your food processor fitted with the steel blade, and blend until smooth.

Steps:

• For the eggplant purée: Slice about 2 cm (3/4 inch) from both ends of the eggplant and roast in an oven preheated to (175°C (approximately 350°F) about 40 minutes or until very soft. Pull off the skin.
• When cool enough to handle, cut the eggplant in half, scoop out the seeds, and dice flesh coarsely.
• Peel the onion and garlic cloves. Chop the onion. In a sauté pan, heat a little oil. Add the onions and sauté briefly. Combine the eggplant, onion, a pinch of oregano, and peeled garlic in a blender. With the blender running, slowly pour in the oil and blend until a creamy purée forms. Blend in the lemon juice and vinegar. Season with salt and pepper. Tranfser to a bowl and stir in the parsley.
• For the hummus: Soak the chickpeas overnight, drain, and put in a pot with enough water to cover. Simmer  about 40 minutes. Drain the chickpeas in a colander and rinse under cold water. Purée with a handheld blender to a smooth paste. Peel the garlic cloves and mash to a fine paste with salt. Stir the garlic paste into the chickpeas along with tahini and cumin. Season to taste with salt and lemon juice. Transfer to a bowl, cover, and refrigerate for 30 minutes.
• For the tomato spread: Cut an X in the base of the tomatoes, blanch in boiling water for a few seconds, then rinse with cold water. Remove the peel and cut into eighths. In a saucepan, heat the oil. Add the garlic and tomatoes and simmer about 20 minutes. Season with salt and pepper.
• For the crostini, slice the baguette and toast in the oven until golden.
• To serve, mound the spreads on the crostini. Arrange on a platter and garnish as desired with shaved parmesan, parsley, and toasted pine nuts.