VeganYumYum - Miniature Napoleons with Eggplant Creme

Roasted Vegetables

3-4 Plum Tomatoes, sliced thickly (at least 12 slices, between 1/4″ and 1/2″)

1 Zucchini, sliced thickly (at least 12 slices)

12 Cremini Mushroom Caps, de-stemmed and brushed clean

Tamari or Soy Sauce

Salt

Pepper

Dried Italian Herbs (your choice!)

Spray Oil

Eggplant Creme

2 Eggplants

2/3 Cup Raw, Unsalted Cashews

1/2 tsp Salt

1 tsp Dried Italian Herbs (your choice)

2ish Tbs Oil

Garlic, to taste, if desired

Garnish

Basil

Olive Oil

Balsamic Vinegar

A piping bag, like the type used for cake decorating, or a plastic bag

Preheat the oven to 300º F.

Slice the tomatoes and zucchini and place them on baking sheet; I used a baking mat, similar to a silpat, but foil or parchment will work.

Spray with oil to coat (or brush if you don’t have the spray stuff). Sprinkle with salt and pepper and herbs. Bake for 1 hour and 15 minutes, until the veggies look dehydrated and smaller, like so:

Place the mushrooms on the same baking sheet, upside-down. Fill the centers with a little tamari, no more than 1/2 or 1 tsp (I eyeballed it). They’ll look like this:

Spray them thoroughly with spray-oil and bake for 30 minutes, or until tender, at 300º F. Remove and let cool with the over veggies.

While the vegetables are baking, cut the ends off the eggplants and remove the skin. Cube the eggplants and place them on a large dish on top of three paper towels. (You’ll probably need to do this in batches). Microwave the eggplant on high for about 8 minutes, until the eggplant is soft and the paper towels have absorbed a lot of the moisture. This is a tip I picked up from Cook’s Illustrated that will prevent the eggplant from absorbing so much oil while cooking.

Heat a seasoned wok or a non-stick pan with 2 tbs of olive oil. Add the eggplant and saute for 5-10 minutes over medium-high heat, until very soft and browned. Add the eggplant to the work bowl of a food processor fitted with a steel blade. Add the salt, cashews, herbs and garlic (if using) and process for several minutes until VERY smooth. Season to taste, if needed, then place the eggplant creme in a piping bag or a plastic baggie with one of the corners cut off.

Assembly

Start with a little dot of eggplant creme on the plate where you want the napoleon to be. This will act as an anchor, or the tastiest glue in the world:

Place a tomato on top of the anchor, and pipe more eggplant creme on the top. Not too much!

Add a slice of zucchini, then another layer of eggplant cream. Top with an upside-down mushroom cap, and place a dab of eggplant creme where the stem was:

For garnish, add a small piece of roasted tomato and a basil-leaf crown. Put a thin layer of olive oil in the bottom of the dish, surrounding the napoleons. Dribble balsamic vinegar into the oil, and you’ll get pretty little contrasting dots. Serve warm or at room temperature.