Wednesday, October 20, 2010


My friend Molly is one of the artistic directors for High Concept Laboratories, which is an organization that provides cheap studio, rehearsal, and performance space to up and coming artists, musicians, theater companies, etc. On Friday they had an open house and she asked me to help cater the event. I came across these miniature napoleons on the veganyumyum blog and couldn't resist, even though I knew making enough for 200 people would be a bitch. They were indeed time consuming, but well worth it in the end. The eggplant cream was fantastic, and in the future I may use this recipe to stuff pasta or layer in lasagna. I even ate it smeared on bread. The recipe recommends microwaving the eggplants to remove excess liquid before cooking and keep them from soaking up so much oil, but I don't have a microwave. I used the salting and pressing method, which works just as well and doesn't nuke your food. It does require a bit more time, though.

A bit of advice: pick mushrooms, zucchinis, and tomatoes that are similar widths. Our zucchinis were far slimmer than the tomatoes and mushrooms giving them too much of an hourglass shape. Also, I recommend roasting the veggies (especially the tomatoes) on parchment paper so that the juices don't cook them to the baking sheets. Many of the tomato slices ended up being unusable because they burned to the sheet, even though it had been well oiled.

The recipe is somewhat long and complicated, and I want you all to see her pictures (which are much nicer than mine) so you can find the recipe here : Miniature Napoleons with Eggplant Cream.


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