Coffee Crusted Eggplant and Butternut Squash Carrot Puree
Prep and Cook Time: 1 hour
Ingredients
- ½ cup avocado oil
- 1 ½ cup or 1 butternut squash (peeled, seeded and cut into ½ inch pieces)
- ½ tsp nutmeg
- 1 tsp cumin
- 1 lemon (juiced)
- ¼ cup purple cauliflower (cut into small florets, roasted for five to 7 minutes and cooled)
- ½ cup spinach (washed and patted dry)
- ¼ cup radicchio (wash and patted dry)
- 1 tbs Olive oil
- ¼ cup sunflower seeds (rough chopped)
- ½ cup tablespoon ground coffee
- 3 tbs garlic powder
- 2 tbs onion powder
- 2 tbs brown sugar
- 3 tbs smoke paprika
- 1 eggplant (cut 1/2-inch-thick sliced length wise or circles)
- ½ cup nondairy milk
- Salt and pepper (to taste)
Equipment Needed
- Mixing bowl
- Baking sheet
- Saucepan
- Food processor
- Blender
Preparation Instructions
Butternut Squash Carrot Puree
- Step 1: Preheat the oven to 350° F
- Step 2: Toss the squash in a bowl with a tablespoon of the oil and salt and pepper (to taste). Place on a baking sheet
- Step 3: Bake for 25 minutes or until the squash is fork soft
- Step 4: In a saucepan, combine the carrots, onion and 2 cups of water. Cover and bring to a boil, then simmer over low heat until the carrots are very tender (about 20 minutes)
- Step 5: Strain and transfer the squash and the carrots with a food processor
- Step 6: Add nutmeg, cumin, lemon juice and a tablespoon of oil. Puree in a blender
Cauliflower, Spinach and Radicchio Salad
- Step 1: Place cauliflower, spinach, and radicchio in a bowl
- Step 2: Drizzle in olive oil and toss in ½ of the lemon juice
- Step 3: Taste and add salt and pepper, if desired
Coffee Crust
- Step 1: Whisk together sunflower seeds, ground coffee, garlic powder, onion powder, brown sugar, smoked paprika, and salt and pepper to taste. Set aside.
Eggplant Steaks
- Step 1: Lay out sliced eggplant on a tray and season with salt and pepper on both sides
- Step 2: Place non-dairy milk in a dish with sides. Place the eggplants in the liquid and soak on both sides
- Step 3: Remove from the milk, shaking off excess milk. Place eggplant in coffee rub and coat both sides
- Step 4: Place oil in a large sauté pan over medium to moderate high heat. When oil is hot, place the eggplant in the pan and cook on both sides for 3 to 5 minutes. Be sure to leave room to allow eggplant to float
- Step 5: Remove the eggplants from the pan and place on paper towel
- Step 6: Sprinkle a pinch of salt on the eggplant
- Step 7: Heat up butternut squash carrot puree and top the eggplant with the puree
- Step 8: Finish with cauliflower salad on top
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