Crostini with Three Middle Eastern Spreads

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.