Baba Ghanouj (eggplant spread)

This and the next couple of posts are from a Middle Eastern food party I threw a while back. This is tasty spread on sandwiches or served with pita bread wedges or pita chips, and is easy to make. The next time you're considering making hummus, consider making this instead. I believe I found the recipe at epicurious.com.

You need:

2 1-pound eggplants, halved lengthwise
1/4 cup olive oil
1/4 cup tahini (sesame seed paste) [I've been able to find this at local supermarkets, but you may have to check the specialty foods section, or even a specialty foods store]
3 tablespoons fresh lemon juice
1 garlic clove, chopped

To make it:

Preheat oven to 375°F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.

Transfer eggplant pulp to food processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl.

(Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

Baked Goat Cheese with Garlic Croutons

This recipe has been a favorite of mine since I was little, and never ceases to impress friends. It's fairly simple, and really really tasty. It's an appetizer, so you could follow it up with a big meal.

You need:

1 stick of butter

1 log of Montrachet (or other) goat cheese

Olive oil

1 tsp. dried thyme (plus a bit more to mix into the bread crumbs)

Pepperidge Farm rolls (any small narrow white bread should work, say, a baguette or ficelle)

Garlic cloves

Bag of mixed baby greens

Vinaigrette (dijon mustard, red wine vinegar, olive oil, and chopped garlic to taste)

The Plan:

• Cut the goat cheese log into half inch round slices (dental floss cuts it really well without breaking it up to much, or use a knife run under really hot water)
• Marinate the cheese rounds in olive oil with thyme mixed in, turning every once in a while over the course of a day.
• Cut six slices of bread per person, less than 1/2 inch thick.
• Melt a stick of butter, and brush butter on both sides of the bread slices.
• Bake these bread rounds at 350 degrees for 5-7 minutes (or until golden brown)
• Peel the garlic cloves and cut them in half.
• Rub the raw garlic on your butter toast rounds when they've cooled.
• Coat the marinated goat cheese rounds in bread crumbs seasoned with thyme.
• Place them in a baking dish that contains 1/4 cup olive oil and bake at 400 degrees until bubbly and golden, about 6-10 minutes.
• Toss the greens in the vinaigrette and serve one goat cheese round per person on a bed of dressed greens with the garlic croutons arranged around it.