Minature Napoleons with Eggplant Creme Vegan Yum Yum
Elevate your next gathering with these stunning Miniature Napoleons with Eggplant Crème—a vegan culinary masterpiece that perfectly balances elegance and flavor. Delicate layers of flaky vegan puff pastry are filled with a creamy, smoky eggplant spread made from roasted eggplants, tahini, and garlic, delivering a plant-based twist on the classic Napoleon. Fresh zucchini ribbons, juicy cherry tomatoes, and fragrant basil add layers of texture, color, and freshness, while optional vegan cream cheese lends a luxurious finishing touch. Perfect as an appetizer or a delightful party treat, these mini Napoleons come together in under an hour and are sure to impress both vegans and non-vegans alike. Try this recipe for a show-stopping dish that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 1 pack Puff pastry sheets (vegan)
- 2 Small eggplants
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 tablespoon Tahini
- 1 Garlic clove (minced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 Zucchini
- 8 Cherry tomatoes
- 4 Fresh basil leaves
- 2 tablespoons Vegan cream cheese (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Thaw the vegan puff pastry sheets as per package instructions. Once thawed, cut the sheets into small rectangles (about 2x3 inches in size). Place them on the baking sheet and prick the surface lightly with a fork to prevent excessive puffing.
Bake the puff pastry rectangles for 12-15 minutes or until golden and crispy. Set aside to cool.
While the pastry bakes, prepare the eggplant crème. Slice the eggplants in half lengthwise, drizzle with 1 tablespoon of olive oil, and place them cut-side down on another baking sheet. Roast in the oven for 20 minutes or until tender.
Scoop out the flesh of the roasted eggplants and transfer it to a blender or food processor. Add lemon juice, tahini, the remaining tablespoon of olive oil, minced garlic, salt, and black pepper. Blend until smooth. Adjust seasoning to taste. Set aside.
Using a mandoline or sharp knife, thinly slice the zucchini into ribbons and halve the cherry tomatoes.
To assemble the Napoleons, spread a layer of eggplant crème onto a puff pastry rectangle. Top with a zucchini ribbon, a cherry tomato half, and a basil leaf. Place another puff pastry rectangle on top and repeat the process for a second layer.
Finish the top layer with a dollop of eggplant crème or vegan cream cheese and garnish with a cherry tomato half and basil leaf for a decorative touch.
Serve immediately or store in the refrigerator until ready to serve (best enjoyed the same day).
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4511 mg | 196% | |
| Total Carbohydrate | 281.6 g | 102% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 59.8 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1669 mg | 128% | |
| Iron | 5376.5 mg | 29869% | |
| Potassium | 4565 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
