MINATURE NAPOLEONS WITH EGGPLANT CREME (VEGAN YUM YUM)
This is the cover recipe for Lauren Ulm's cookbook: Vegan Yum Yum. I think it is the best thing I've ever made! These make cute little starters. They are not finger food and they won't stand up well to being served that way in my opinion. So I suggest them as a starter where the food is plated and brought to the table. To see a beautiful photo, visit Lauren's blog at: http://veganyumyum.com/2008/07/miniature-napoleons-with-eggplant-creme/ Make extra tomatoes and zuchinni slices to help in matching up sizes after roasting. This recipe makes about 1.5 cups extra eggplant creme. It's great as a sandwich spread, ravioli filling, dip, etc.
Provided by Wish I Could Cook
Categories Vegetable
Time 2h30m
Yield 12 napoleons, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F.
- Slice the tomatoes and zuchini into at least 12 slices (between 1/4 and 1/2 inch think). Place on a parchament-lined cookie sheet. Spay with oil to coat and sprinkle with dried herbs. Bake for 1 hour and 15 minutes.
- Add the mushoom caps to the roasted tomato/zucchini sheet. Spray with oil and put about a 1/2 teaspoon of tamari (or soy sauce) in each one. Bake for about 30 more minutes.
- While the vegetables are baking, peel and dice the eggplants (I had about 750 grams). Put a couple layers of paper towels in the bottom of a big bowl and microwave the eggplant in two batches for eight minutes each.
- Then saute the eggplants in olive oil for about 10 minutes until cooked an a littlebrown.
- Add eggplants, cashews, and garlic to a food processor and process until very smooth.
- To assemble, put a little dot of eggplant creme on the plate to act as an anchor. Place a tomato on top of the anchor and put more eggplant creme on top. Then add zucchini and more creme. Then add mushroom cap and a a dot of more creme.
- Garnish with basil and a bit tomato. Drizzle a little olive oil and some dots of vinegar on the plate to really be fancy.
- (I found that if the mushooms are big, they make a better base than topper.).
Nutrition Facts : Calories 186.7, Fat 12.1, SaturatedFat 2.1, Sodium 11.2, Carbohydrate 18.5, Fiber 7.6, Sugar 7, Protein 5.2
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Russell Freiheit
[email protected]These were amazing! I loved the combination of the eggplant creme and the puff pastry. I will definitely be making these again.
Mohona Sultana
[email protected]These were a bit too rich for my taste, but they were still good. I might try using a lighter filling next time.
Msongelwa Msezane
[email protected]These were delicious! The eggplant creme was so creamy and flavorful. I will definitely be making these again.
ruwida abomousa
[email protected]I loved these! They were so easy to make and they turned out so impressive. I'll definitely be making them again.
Aish Aish
[email protected]These were a bit too sweet for my taste, but they were still good. I might try reducing the amount of sugar next time.
maky lau
[email protected]I'm not sure I did something wrong, but my Napoleons turned out really dry. I'm not sure what happened.
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[email protected]These were a bit too time-consuming to make, but they were worth it. They're so delicious!
Nevaeh Smith
[email protected]I made these for a vegan friend and she loved them! She said they were the best vegan dessert she'd ever had.
Linda Welch
[email protected]These were a big hit at my potluck! Everyone loved the unique flavor of the eggplant creme.
Kaselyn Unruh
[email protected]The eggplant creme was a bit too runny for my taste, but the Napoleons were still delicious.
Diana Dinzey
[email protected]These were easy to make and looked very impressive. I'll definitely be making them again for special occasions.
Marisa
[email protected]I'm not a fan of eggplant, but I liked these Napoleons. The eggplant creme was very subtle.
Jeremiah Samuel
[email protected]These were perfect for a light dessert. I served them with fresh berries.
Raheel Babar
[email protected]I had some trouble getting the puff pastry to rise, but the Napoleons still tasted great.
Gift Otu
[email protected]These were a bit too sweet for my taste, but they were still good.
tagkus tsnswg
[email protected]I've never had eggplant creme before, but it was amazing! I'll definitely be making this again.
PRINCE GAMER
[email protected]These were easy to make and turned out great! I used store-bought puff pastry to save time.
Tessy Isah
[email protected]I'm not vegan, but I loved these! The eggplant creme was so creamy and flavorful.
Hang Saa
[email protected]These miniature Napoleons were a hit at my last party! The eggplant creme was a unique and delicious twist on the classic dish.