Spring means babies and like the title states, I’m the sucker. I see, little, fresh veggies and new and I have to cook them up – in magnitude…

I couldn’t resist, when last time at the market I spotted these miniature marvels.
Love ‘em or not, these adorable eggplants were destined for my grocery bag.

I’m sure that eggplants are much more popular in other areas other than my own dining room, but I serve them up anyway, eggplant caviar, parmigiana, grilled or stuffed like these, they are relatively simple to prepare and dazzling on a plate on their own or shrunken to side dish.

STUFFED BABY EGGPLANT

1 Tablespoon Olive Oil, plus more for drizzling over eggplants
1 Leek, white & light green parts, finely chopped
3 Cloves Garlic, minced
1 28 oz can Puréed Tomatoes
1/2 Cup Arborio Rice
1/4 Cup Red Wine
1 – 1 1/2 Cups Vegetable Stock, amount will depend on cooking temp and absorption
1/4 teaspoon Salt
Freshly Ground Black Pepper, to taste
5-6 Fresh Basil Leave, finely chopped
6 Baby Eggplants, halved

Heat the oven to 350ºF.
Half the eggplants lengthwise and score into cubes, without puncturing the skins.
Lightly drizzle with olive oil and roast for about 15 minutes or until tender-firm so the skins are intact but the flesh may be removed, flip the eggplants over cut side down half way through.
Meanwhile, heat the 1 tablespoon of olive oil in a deep sauté pan. Add the finely chopped leek and sauté until it’s translucent.
Add the minced garlic and the rice; stirring well.
Add the wine and cook until it has reduced by 1/3.
Add half of the tomato purée and 1 cup of stock, bringing everything to a simmer and stir frequently.
Carefully scoop the flesh from the roasted eggplants, trying not to puncture the skin, to create a cavity. (It’s o.k if you don’t get every last bit.)
Reserve the skins on a baking sheet for stuffing.
When the liquid has reduced by half, add the remaining tomato purée .
Roughly chop the removed eggplant and add to the rice.
Once the rice is tender, add the salt and pepper to taste.
Finely chop the basil and add, reserving a small amount for garnish.
Stir well, taste and adjust seasoning, if necessary then spoon the filling into the skins.
If you choose, top with a soy mozzarella or if you can use it a nice smoky gouda.
Return the eggplants to the oven and roast for an additional 10 minutes to heat through and melt the cheese.

There will be some filling left over. This recipe will easily accommodate a large eggplant in lieu of the babies, just extend the roasting time of the larger eggplant.

I don’t know about you, but I typically go one of two ways when I’m on hors D’oeuvres duty; Chips and dip or stress with what will impress.

I like entertaining and I quite like the reputation that guests don’t need to eat before a gathering at my place. Lately I’ve found a few speedy plates that are quick to keep everyone happy and you chatty while you catch up with company.

The eggplant caviar only takes a bit of prep time with the roasting but with a food processor, everything was so speedy quick that I also threw together some whole grain flat bread in the meantime. Sure, you could buy crackers but this way, you not only know what’s in them, but it’s up to you and your taste buds to add what goes on them. Roll them out and cut them into dainty shapes or go fast and fun and leave them just so. They’re thin and crisp and cracking a piece off to spread some paté just lays things back a little.

EGGPLANT CAVIAR

1 Eggplant, halved and roasted
1 Teaspoon Olive Oil
1 Head Garlic, roasted
Juice of 1/2 Lemon
1 Tablespoon Parsley, finely chopped
1/2 teaspoon Salt, or to taste
Black Pepper to taste

Preheat the oven to 350ºF.
Halve the eggplant and lightly salt each side.
Lay cut side down in a roasting pan.
Cut the top stem from the head of garlic.
Drizzle over a small amount of olive oil and wrap tightly in foil.
Bake the eggplant and garlic for 30 minutes or until both are tender.
Once cool enough to handle, remove the skin from the eggplant and add the pulp to a food processor.
Squeeze the garlic from it’s skin and add it and the lemon juice to the eggplant.
Pulse to combine.
Add the parsley, salt and pepper, mixing to incorporate.
Adjust seasoning to taste, adding more salt, if necessary.
Serve chilled or at room temperature.

MUSHROOM PATÉ

2 Portabella Mushrooms, finely chopped
10 Shitake Mushrooms, 3/4 Cup trimmed and sliced
1 Leek, white and light green parts only, well rinsed and finely chopped
2 Cloves Garlic, minced
2 Tablespoons Olive Oil
1/2 teaspoon Salt
Freshly Ground Black Pepper, to taste
1/2 teaspoon Dried Rosemary, ground
1/3 Cup Red Bell Pepper, finely minced
3 Tablespoons Brandy
2 teaspoons Parsley, finely chopped
2 teaspoons Chives, finely chopped
1 teaspoon Arrowroot Powder or Cornstarch

Heat the oil in a large sauté pan and add the garlic and leeks.
Once the leeks are soft, add the mushrooms, salt, pepper and rosemary.
Sauté over a medium high setting until the mushrooms are tender and have begun to dry.
Add the peppers and brandy continuing to sauté for 2 minutes more.
Toss in 1 teaspoon of the parsley and remove from heat.
Cool then add to the food processor pulsing to chop.
Firmly press mixture into ramekins.

To make the chive gelée for the topping, add 1/3 cup of water to a small saucepan and bring to a boil.
Add the chopped chives and remaining parsley.
Dissolve the arrowroot powder in 1/4 cup cold water and add, stirring to thicken.
Remove from the heat and cool slightly.
Spoon an even layer over the prepared mushroom paté and refrigerate until set and ready to serve.

WHOLE GRAIN FLAT BREAD CRACKERS

1/2 Cup Whole or Twelve Grain Cereal
1/2 Cup Boiling Water
1/2 teaspoon Salt
1 teaspoon Sugar
1/3 Cup Vegetable Shortening
1/3 Cup Soy Milk, or water
1 1/2 Cups Whole Wheat Flour

Pour the boiling water over the cereal to soften
Let sit 20 – 30 minutes.
In a food processor combine flour, salt, sugar.
Cut in the shortening until it is blended into a crumb consistency.
Add the moistened cereal then through the feed tube, drizzle in the milk, bringing the dough together into a soft ball.
Cut the dough two disks and quarter each of those leaving you with eight pieces.
Heat the oven to 400ºF.
Roll each piece as thinly as possible between two pieces of parchment paper.
If desired, lightly spray the rolled dough with oil and top with any desired combination of truffle salt, sea salt and rosemary or parmesan and black pepper.
Bake for 8 – 9 minutes; until crisp but barely golden, watching as they brown quickly.

EGGPLANT CAVIAR

1 Eggplant, halved and roasted
1 Teaspoon Olive Oil
1 Head Garlic, roasted
Juice of 1/2 Lemon
1 Tablespoon Parsley, finely chopped
1/2 teaspoon Salt, or to taste
Black Pepper to taste

Preheat the oven to 350ºF.
Halve the eggplant and lightly salt each side.
Lay cut side down in a roasting pan.
Cut the top stem from the head of garlic.
Drizzle over a small amount of olive oil and wrap tightly in foil.
Bake the eggplant and garlic for 30 minutes or until both are tender.
Once cool enough to handle, remove the skin from the eggplant and add the pulp to a food processor.
Squeeze the garlic from it’s skin and add it and the lemon juice to the eggplant.
Pulse to combine.
Add the parsley, salt and pepper, mixing to incorporate.
Adjust seasoning to taste, adding more salt, if necessary.
Serve chilled or at room temperature.