Eggplant Creme Mini Napoleons (Vegan)
Elegant, gourmet vegan appetizers perfect for sophisticated parties. These layered masterpieces transform humble eggplant into a show-stopping centerpiece with a delicate balance of roasted eggplant and creamy vegan filling that creates a textural contrast even omnivores can't resist.
Equipment
- Baking Sheets
- Parchment Paper
- High-Powered Blender
Ingredients
Eggplant Layers
- 2 medium eggplants sliced into ¼-inch rounds
- 3 tablespoons extra virgin olive oil substitute avocado oil for a more neutral flavor
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Vegan Creme Filling
- 1 cup raw cashews soaked overnight (substitute sunflower seeds for a nut-free version)
- 3 tablespoons nutritional yeast creates a subtle umami richness
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1/4 cup plant-based milk almond, oat, or soy all work beautifully
- 1 tablespoon capers finely chopped
- 2 tablespoons fresh dill chopped (basil or mint make excellent alternatives)
Garnish
- fresh microgreens or sprouts
- edible flowers optional
- balsamic glaze for drizzling
- cracked black pepper
- lemon zest
Instructions
- Preheat your oven to 425°F (220°C). Slice eggplants into uniform ¼-inch rounds, discarding the stem ends.
- Place eggplant slices on a clean kitchen towel and sprinkle with salt on both sides. Let them rest for 15 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
- Arrange eggplant slices in a single layer on parchment-lined baking sheets. Brush both sides with olive oil and sprinkle with pepper.
- Roast for 12-15 minutes, then flip and roast another 8-10 minutes until golden brown with slightly crisp edges.
- Drain and rinse soaked cashews. In a high-powered blender, combine cashews, nutritional yeast, lemon juice, garlic, and plant milk. Blend until silky smooth—about 2 minutes, stopping to scrape down the sides occasionally.
- Transfer the cashew mixture to a bowl and fold in the chopped capers and fresh dill. Season with salt and pepper to taste.
- Select similarly sized eggplant rounds for consistent stacks. Place a larger round as the base, then spread about 1 tablespoon of the creme filling.
- Add another eggplant slice, slightly offset for visual appeal, and repeat with filling. Create stacks of 3-4 layers, finishing with a small dollop of creme on top.
- Crown each napoleon with microgreens, a light drizzle of balsamic glaze, a touch of lemon zest, and if desired, an edible flower. Serve immediately or chill briefly to allow flavors to meld.
Notes
The components can be prepared separately up to 48 hours in advance: store roasted eggplant slices in an airtight container with parchment between layers, and keep the cashew filling refrigerated in a sealed container.
For lower-fat options, reduce cashews to ½ cup and add ¼ cup silken tofu to maintain creaminess.
Oil-free eggplant roasting is possible using an air fryer at 375°F for 10 minutes, or by lightly brushing with aquafaba instead of oil before baking.
Nutrition
Calories: 185kcalCarbohydrates: 15gProtein: 6gFat: 12gSodium: 310mgFiber: 7gVitamin C: 12mgIron: 8mg
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