Italian Baba Ghanouj with Balsamic Reduction and Stewed Figs

Or is it baba ghanoug or baba ganush....to my knowledge, there isn't a "right" translation and spelling from Arabic to English and it is often spelled differently everywhere you look. This popular, tangy eggplant dip grew in popularity in the U.S. mostly in the last ten years or so. I think of it as hummus's lesser known sibling. The hummus boom made the garbanzo bean version of this dip wildly popular and I have to wonder, why not eggplant? What made hummus so much more common? The plethora of hummus flavors out there is overwhelming. There is everything from roasted pepper or olive hummus to Buffalo-style hummus and pesto hummus. I have even seen edamame hummus. While these are exciting alternatives to the standard, I see no reason to limit myself to all beans. I love a good batch of baba ghanouj (my preferred spelling) with it's vague smokiness from the roasting, creaminess from the tahini, and bit of acidity on the tongue. I wonder, why can't we change a few seasonings and make flavored baba ghanouj the way some hummus companies and kitchens make flavored hummus?

Traditional baba ghanouj is made with a roasted eggplant (roasted over a flame, if possible, to achieve that smokiness), tahini, lemon juice, and olive oil. To be really traditional, you could add a wee bit of pomegranate molasses, found in Middle Eastern stores, and I love adding toasted cumin seeds and some sweet paprika. That is the classic version--not too far off from what is added to garbanzo beans for traditional hummus.

Versatile ingredients all ready to go!

For my eggplant dip to rival hummus, I am going to roast a medium eggplant with some garlic cloves, add fresh oregano, olive oil, and balsamic reduction drizzled on top in lieu of the pomegranate molasses.  Rather than a taste of the Middle East, we are off to Italy for this one. This is great served with sliced Italian bread, focaccia, or pita. I may even try to scrounge up some dried figs, stew them to soften them and garnish the top with wintery sweetness.

Italian Baba Ghanouj with Balsamic Reduction and Stewed Figs

1 medium eggplant
6-8 cloves garlic, with skins on
2 T extra-virgin olive oil+ 4 T
1/3 c +2 T inexpensive, everyday balsamic vinegar
8 dried figs
2 t freshly squeezed lemon juice
1/2 t chopped fresh oregano, or 1/4 t dried
1/2 t sea salt
freshly ground black pepper

crusty bread, focaccia, or flatbread for serving


Preheat to oven to 350 degrees. Wash the eggplant and coat gently with a tablespoon of olive oil. Place on a large piece of foil that is laid across a baking sheet. Rub cloves of garlic with another tablespoon of oil. Nestle them near the eggplant in the center of the foil and wrap them loosely.

Roast for about 40 minutes, checking after about 25 minutes to check the garlic cloves. If they are very soft before the eggplant, pull them out and let them cool. When eggplant is done roasting, open the foil and also let it cool.

In a small saucepan, cook the balsamic vinegar over medium heat to reduce by 1/2. It is done when it is thick and syrupy. You can go a little over and reduce more, but don't reduce less. Transfer to a bowl.

Without washing the pot, add about 1/2 c water, 2 T balsamic vinegar, and the dried figs. Simmer until figs are very tender and water/balsamic mixture is just about evaporated. Let cool, then quarter the figs.

When eggplant is cooled, slice open and scrape out the insides into a mixing bowl. Mash with lemon juice, oregano, salt, pepper, and olive oil to taste. Add about half of the balsamic reduction and taste, adding and adjusting salt and lemon, as well.

Pour into a low flat bowl to serve. Garnish the top with olive oil, balsamic reduction, and quartered figs. Serve room temperature with warm bread.

Garlicky Tzatziki Sauce

The branches are bare, but the sun comes out every few days!

Happy Spring, Everyone! It's not really cold anymore, but it's not really warm yet either. This time of year is a little confusing as far as eating goes. Salads sound good, but with the rain and the chill in the air, it's a little early to be satisfied grazing on just raw greens. I have been doing some back to basics cooking lately: Plain brown rice, steamed veggies, simple sautes and soups. It's easy, but admittedly gets a little boring. Here's a great tzatziki sauce recipe to help jazz things up without adding a ton of prep time, but adding a ton of flavor!

Indulge in this garlicky Greek classic on warmed flatbread, on leftovers, with grilled or steamed veggies, or as a dip for raw veggies, bread, or kebabs. If you want to get really crazy, get some really nice feta, olives, and bread and you have yourself a feast! Kali Oreksi! (that's kind of like Bon Appetit in Greek)

Tzatziki

1/2 cucumber (preferable organic, if not organic find an unwaxed one because you eat the skin)
6 oz Greek yogurt
3 cloves garlic, grated on a microplane grater (or finely minced)
1/4 cup finely chopped onion (use red for a little color!)
1/2 tsp sea salt
freshly ground black pepper to taste
1 Tbsp freshly chopped mint
1 Tbsp freshly chopped dill
1 Tbsp freshly squeezed lemon juice

A New Year's Hors d'oeuvre Buffet

Let's start planning those New Year's menus, shall we?. If you are planning on having a small group or a big crowd, the easiest, and in my humble opinion, the tastiest way to go is the ever popular hors d'oeuvre buffet. Set them out, walk away, and have time to party at your own party. You may need to refresh some stuff or tidy up the buffet table now and then, but if you are entertaining for New Year's, this is the way to go.

Don't get intimidated by all the intricate homemade hors d'oeuvre recipes out there. Almost anything you can make entree-sized will surely be cuter and fancier if you make them small.

In planning a do-able menu, the key is to have one or two things that can be completed ahead of time, then offer a few easy stationary hors d'oeuvres such as a cheese platter with crackers and sliced baguette. If you want to do a few novelties such as homemade mini crab cakes, canapes, or other homemade hors d'oeuvre that needs last minute attention, then leave yourself time and counter space to do them by getting everything else in the oven or on the table before you deal with them.

If you aren't sure what to serve, don't over-think it. Do an online search for ideas or think of things you have had at other functions. Dig through old recipes and also go to Trader Joe's--they have amazing and inexpensive frozen hors d'oeuvres. You can buy pastry cups, cracker-type cups and/or filo cups and fill them with anything: cheese, sauteed onions, refried beans, tabouli...

Here are some ideas to inspire you.


Dips and Such (easy to make or even easier to buy and garnish)

Creamy Spinach and Artichoke Dip (served with rye bread triangles and Kettle Chips)
Hot Taco Dip (refried beans, cheese, salsa baked, then topped with lettuce and sliced olives and served with tortilla chips)
Hummus, Tabouli, and Pita Chips Platter (garnish with hot peppers and olives)
Tapenade (Roasted Pepper, Olive, Artichoke, or any served with endive)
Pesto (served with sliced baguette)
Baked Wonton Triangles with assorted Asian dipping sauces

Toothpick Hors d'ouvres:

grape tomato half and small chunk of fresh mozzarella
pitted olive and cucumber
sausage slice with a sauteed onion bit
aged cheddar and granny smith apple chunk
pickle slice and smoked gouda cube

Many, many foods are cute and tasty when served on a toothpick!

Finding some delicious frozen hors d'ouevres like spring rolls, brie en croute, baby quiches and tartletts, etc. are a great idea, but adding a homemade hors d'oeuvre or two will really make your hors d'oeuvre buffet memorable. They don't have to be hard, but usually just require some forethought. Here is where it becomes adorable to make regular food in small sizes. People love it and you will be very popular if you give it to them. Here are my current thoughts on the subject.

-mini cheeseburgers or homemade veggie burgers served on baby brioche rolls
-mini grilled cheese sandwiches
-appetizer kebabs (long skewers with just one bite of something at the end: chicken, shrimp, veg, serve with a dipping sauce)
-shrimp in a wonton (a shrimp uncurled on a toothpick, wrapped in a wonton and baked)
-fresh jalapeno poppers
-savory mini muffins (Cheddar Cornbread? Herb and Onion?)
-gourmet mini pizzas (buy the crust dough, make little ones and top them)

Arranging them on a pretty platter with a few purple kale leaves or some radicchio will make them look so elegant.

I always like an awesome cheese plate with one basic (cheddar or gouda?) and a few adventurous cheeses. Maybe a really stinky one like Humboldt Fog and a creamy goat like Bucheron. I also like serving a high quality Greek feta on it's own plate drizzled with olive oil and served with lemon wedges and black pepper.

I do love hors d'oeuvres. It's true. I could live on small bites of flavorful stuff. They're just so good! An hors d'oeuvre buffet is also a fantastic opportunity to try some new foods you wouldn't normally try. Have fun and fill martini glasses with shrimp or even make cucumber lollipops. Maybe put some flowers on the table and you will be set. Farewell to 2009!