Make the Hummus and Baba Ganoush

Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone mat.

Lightly spray the cut side of the eggplant with nonstick spray and sprinkle with salt. Place face down on the baking sheet. Place the jalapeño and garlic head on the baking sheet. Bake for 30 minutes. Remove the tray from the oven and let cool for 10 to 15 minutes.

Make the hummus: Squeeze out the garlic or peeling it out from the garlic head. Add the garlic, jalapeño, garbanzo beans, roasted red peppers, tahini, feta, lemon zest and juice, paprika, and a generous pinch of salt and pepper to a blender or food processor. Process until smooth. Dish into a bowl and garnish with feta and cilantro.

Make the baba ganoush: Scoop out any excess seeds from the eggplants. Scrape the remaining flesh away from the skin and place in a blender or food processor. Add the tahini, yogurt, lemon zest and juice, cumin, mint, and a generous pinch of salt and pepper to the eggplant. Process until smooth. Dish into a bowl and garnish with paprika ~ gently swirl with a spoon.

Make the Stuffed Mushrooms

Lower the oven temperature to 375°F

In a small food processor, chop the shallot, garlic, sun-dried tomato, cilantro, and mushrooms together. Place the mushroom caps into a small baking dish. Evenly divide the chopped Manchego cheese to the bottom of the mushrooms, then fill with the sun-dried tomato mix. Sprinkle with the lemon zest. Bake for 15 minutes, or until golden brown. Squirt with lemon juice.

Make the Spanish Tortilla

Melt the butter over medium-low heat in a large, oven safe sauce pan or, preferably, a cast iron pan. Add the onions and cook, stirring often, for about 10 minutes, or until just starting to soften. Sprinkle with a generous pinch of salt. Add the garlic and cook until fragrant ~ about 30 seconds. Spread the onions flat. Add the potato slices, evenly spreading across the top of the onions. Cover with a lid and cook for about 10 minutes, stirring occasionally. Rearrange the onions and potatoes to be even and flat. Lightly season with salt and pepper.

Meanwhile, whisk together the eggs with the paprika and cayenne. Pour over the top of the potatoes and cover the pan. Cook for about 10 minutes until the eggs set. Place the oven broiler on low and place the oven rack to the second highest spot. Place the pan under the broiler and cook until golden brown ~ about 2 minutes (watch carefully so the eggs don’t burn). Remove from the oven and slice. Serve with a garnish of cilantro and sour cream.

Make the Spanish Crostini

Lightly brush the baguette pieces with olive oil. Evenly divide the Manchego between the slices and broil or toast until melted ~ about 2 minutes (keep a close eye on the bread!). In a small bowl, mix together the diced red pepper with oregano and basil. Spoon over the bread slices and garnish with cilantro and feta.

Divide, share, and enjoy!