Tag: appetizer

Pesto Stuffed Mushrooms

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18 stuffing mushrooms (or large cremini)
1/2 cup pesto sauce (homemade or storebought – with or without cheese, can sub cheese for nutritional yeast)
1 cup panko breadcrumbs (can use gluten free)
A few tomatoes on the vine 
Olive oil, salt and pepper to drizzle .
Preheat oven to 400°F. 
Remove gills (brown insides) from mushrooms, by cupping the mushroom in your hand and scooping out with a spoon. 
Mix pesto and panko together and fill each mushroom with the mixture. 
Place mushrooms and tomatoes on greased baking sheet, drizzle with olive oil, salt and pepper. Bake for 20 minutes. . 
You can also use portobello mushrooms – 
I just didn’t want them too big. .

Eggplant Stacks – 2 ways

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For both recipes, start off by slicing an eggplant into 1/4 inch rounds. Place in single layer on greased cookie sheet. Brush with olive oil and sprinkle with some kosher salt. Broil on each side for 3-4 minutes until nicely browned. ***keep an eye so it doesn’t burn – every oven is different. 
Alternatively, you can grill – I don’t have access to a dairy grill but would have preferred that option.

1. Sabich eggplant stack (for gluten free, omit Malawach)
Remove 1 Malawach round from freezer. Allow to thaw just until you’re able to use a cookie cutter to cut through the dough. Use a round cookie cutter (2-2.5 inches) to cut 7 circles. Fry on both sides in butter. .
Once cooked, layer the following: Malawach round, humus, eggplant, Israeli salad, olives, pickled turnips, 1 slice of hard boiled egg, goat cheese, tahini and zaatar. . .

2. Caprese eggplant stack (good for Passover)
Layer the following:
Eggplant, fresh mozzarella cheese, 1 slice tomato, diced sundried tomatoes, goat cheese, pesto sauce (store bought or homemade) and @tuscaninifoods balsamic glaze .
Homemade pesto – in a blender, mix: 1 cup packed basil, 1 clove garlic, 1/3 cup extra virgin olive oil, salt, pepper and 1 tbsp pine nuts .

Eggplant Stuffed Humus Bassar

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These are amazing as an appetizer (use mini eggplants for a bite sized version) or a delicious main.
I use @busyinbrooklyn eggplant boats from her millennial kosher cookbook (they freeze beautifully). Mash up the insides and spread on humus.
Top the humus with cooked minced meat mixture. Top with tahini and fresh mint.
Meat mixture – I sautéed onions and garlic until softened and then added cumin, cinnamon and paprika. Added minced meat, allowing it to cook (making sure to break up into pieces). Added more spices, fresh mint and 3 tbsp tomato paste. Salt and pepper to taste.