Minature Napoleons With Eggplant Creme (vegan Yum Yum)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 4 plum tomatoes
• 1 zucchini
• 12 cremini mushroom caps (other mushrooms would work fine)
• tamari or soy sauce
• 2 small eggplants
• 2 tablespoons olive oil
• 2/3 cup raw cashews
• 1 teaspoon dried italian herb seasoning (basil, marjoram, oregano, rosemary)
• 2 garlic cloves
• 12 basil leaves
• olive oil
• balsamic vinegar

Recipe

• 1 preheat oven to 300°f.
• 2 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.
• 3 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.
• 4 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.
• 5 then saute the eggplants in olive oil for about 10 minutes until cooked an a littlebrown.
• 6 add eggplants, cashews, and garlic to a food processor and process until very smooth.
• 7 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.
• 8 garnish with basil and a bit tomato. drizzle a little olive oil and some dots of vinegar on the plate to really be fancy.
• 9 (i found that if the mushooms are big, they make a better base than topper.).