A little bundle of joy – Napoléon of eggplants, king oyster mushrooms and manchego – Tomato concassée
Un brin de bonheur – Napoléon d’aubergines, pleurottes géantes et manchego – Concassée de tomates
For the pastry “connaisseurs“, Napoléon is a famous pastry from Eastern Europe, made out different layers of crème patissière (custard), and puff pastry. While in Lithuania, and during its Russian campaign, Napoléon fell in love with this dessert, and named it after himself. The rumors even say that he lost the battle of Waterloo, because he ate so many of these the night before the battle. But of course, those are earsay, and only historians can prove this fact.
This is my savory version of Napoléon. This savory Napoléon has different layers of king oyster mushrooms and eggplants. King oyster mushrooms are simply oyster mushrooms that are grown to a large size, just like portobello are cremini mushrooms grown until they reached a particular size. What I like about king oysters is their meaty legs that remind of the fresh porcini, you can just slice them and enjoy them saute with garlic and parsley or any way you like.
This savory version of Napoleon has manchego and a drizzle of a parsley/garlic/paprika/olive oil mixture in between the layers, which adds a pleasant note to each bite. The concassée finishes the dish with a nice balance of chili and slight acidity of the tomato.
These cute little bundles of vegetables can be served as an appetizer, then two would be perfect, but then there is no rule in the number want to add on each plate.
Ingredients for 4-6 pieces
- 1 medium size eggplant (seedless), sliced
- 1 large king oyster, sliced
- 1/2 cup manchego, sliced
- 1 zucchini, sliced lenghtwise
- 1 tbs olive oil
- Fleur de sel
For the herb-oil
- 1 tbs parsley, finely chopped
- 1 garlic clove, crushed
- 1 tsp balsamic vinegar
- 1/4 tsp paprika
- salt and pepper
For the tomato concassée
- 2 medium sized, heirloon tomato, chopped, peeled and seedless
- 1 tbs extra virgin fruity olive oil
- cayenne pepper
- fleur de sel
Grill eggplants on a grill pan or cast iron grid. Set aside. Saute mushroom slices in 1 tbs olive oil. Slice zucchini with a mandoline, making ribbons. Grill zucchini on a grill pan. Set aside.
For the herb-oil, mix all ingredients together in a small bowl.
For the tomato concassée, after peeling the tomatoes, crush one tomato, with a mixer to make a purée. Cut the other tomato in small pieces. Mix both tomatoes, add cayenne, pepper and fleur de sel. Add olive oil. Mix well.
Start assembling the napoleon. In a flat surface, place one slice of eggplant. Add 1/2 tsp of herb-oil. Place one slice of mushroom on top. Add manchego. Proceed with another slice of eggplant, mushroom and manchego. Wrap it all with two slices of zucchini (one might be too short to be wrapped around). Place in a pre-heated oven at 390F until the manchego has melted.
Serve in a plate with one tbs of tomato concassée. Drizzle extra olive oil on the tomatoes, and add some cracked black pepper.
This entry was posted by silvia on August 28, 2010 at 5:46 pm, and is filed under Appetizers, Side Dish, Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- Yams and Brussels sprouts napoleon with herbs and red bell pepper jam
- East-West – Zucchini and daikon carpaccio with roasted tomatoes and tarrragon coulis
- More vegan – Layers of spaghetti squash with vegetables and tofu – polenta cakes with herbes de Provence
- Grilled tofu and eggplant, brown rice noodles, sauté wild mushrooms, coconut curry émulsion, crispy dulse seaweed
- Einkorn pasta with oyster king mushrooms and carrot pesto
- Marinated tofu skewers, spaghetti squash with king oyster mushrooms, saute dandelion greens
- Yams and zucchini mille feuilles, sauté tofu steak, wild mushrooms and tomato fondue
- Zucchini three ways – Farro with zucchini, shiitake, peas, zucchini cream and marinated zucchini ribbons
- Lentils and carrot mash with roasted butternut squash and tahini sauce
- It’s eatable – Sauté beet leaves with cumin, garlic and raisins
What a lovely adaptation of the classic dessert. It isn’t surprising that Napoleon named the dessert after himself…for such a little man he had quite the ego!
As much as I like desserts, especially French desserts, I think I like this beautifully composed savory Napolean better than the traditional sweet one;-)
Oh my god!!! That is the most beautiful dish I’ve seen in a while! Love the combination of flavors…brilliant
He is adorable!!!! I always love a Napoleon.
Wow! Quelle belle recette fraîche! J’adore l’idée du Napoléon salé!
Beautiful! A savory Napoleon is a great idea! And I hadn’t known that they were from Eastern Europe. I just assumed they were French…
It not only tastes delicious but makes a gorgeous presentation too:D
Alright dear, You just combined two of my all-time favorites…manchego cheese and oysters. Kisses to you!
It reminds me of ice cream with raspberry sauce!
Silvia, this is a stunning and lovely twist on a Napoleon! I can only imagine how the oyster really elevates the dish!
Wow…that is absolutely gorgeous! So playful and pretty, it might be enough to get me to eat an eggplant!
Congrats on a lovely post.
That looks fabulous! I can’t wait to try this! I love the flavor of Mnachengo, but it is hard to find around me. Do you have another recommendation cheese- wise?
That looks so elegant. Great dish.
Perfection in every way! Top 9 – I agree wholeheartedly!
a beautiful and flavorful dish! such a great combination of so many wonderful ingredients.
I made a simple grilled savory Napolean last night, experimenting with a sauce I received. This is so delicately beautiful and what an elegant presentation!
Ben moi aussi je pensais que le Napoléon aka mille-feuilles c’était la France et rien d’autre; enfin, comme on dit, le monde appartient toujours aux vainqueurs; au moins il a remporté la victoire éternelle pour ce qui est de la pâtisserie. Bref, quelle ravissante assiette; je ne savais pas que l’on pouvait faire fondre le manchego comme du gruyère. Ca a l’air drôlement bon, tout ça.
Beautifully composed dish. Love the use of oyster mushrooms. The manchego looks cooked to perfection.
The presentation masterful.
Hey Silvia, congrats on your top 9! This is such gorgeous recipe. The glamour vegan style of cooking! Hmm…yumm…. Thanks again & have a wonderful day.
Once again we thank you for your culinary imagination, and beautiful adaptations of the classics!
Wow this looks amazing! You should enter this (or any other recipe) into this cooking contest that’s coming to Cleveland on September 25-26th..it’s the Aetna Healthy Food Fight. You can go to healthyfoodfight.com for more details, but the deadline for Cleveland is September 8th. Oh, and throughout the contest, celebrity cooks will be judging (Bobby Flay, Sunny Anderson, Sara Moulton, or Cat Cora). Good luck if you decide to enter and if not, please post more recipes!
Beautiful dish…I love this savory version. And the presentation is lovely
This is such a beautiful dish! Congrats on making the Top 9!
This is beautiful. I have made something similar with grilled tomatoes and eggplant, basil and drizzled with a balsamic reduction. Now I will have to try your recipe too.
Silvia – with your talk of a ‘bundle of joy’ I thought you were going to tell us you’re pregnant! Wonderful dish, beautifully presented as always. Cheers to you and Napoleon!
YUM! This looks not only gorgeous, but you want to dig right in! Thanks for sharing. I love Napoleons so much, so it’s a great idea to combine the mushrooms and eggplants!
Just lovely, what a beautiful dish. I would be quite happy to eat it without the cheese too. Thank you for sharing
If this were a painting…you’d pass for an excellent artiste! Just stunningly inviting and appetizing ;o)