A little about this dish
Introducing our spectacular take on the quintessential American cuisine delicacy 'Deviled Eggs' highlighting the rich, velvety nature of one of autumn's favorite vegetables, eggplant! This dish perfectly balances robust eggplant with the creamy smoothness of traditional deviled egg filling, and an added kick from caramelized leeks.
Ingredients (for 4)
- 1 medium eggplant — 1 — sliced and roasted
- Hard-boiled eggs — 8 — shelled and halved
- Mayonnaise — 1/3 cup
- Dijon mustard — 1 tbsp
- Leeks — 1/2 cup — thinly sliced and caramelized
- Extra virgin olive oil — 2 tbsp
- White wine vinegar — 1 tsp
- Salt — to taste
- Freshly ground black pepper — to taste
- Edible marigold petals — for garnish
Preparation
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Step 1 — 🍆🖌️🔥Brush the eggplant slices lightly with olive oil and roast at 400°F for 15-20 minutes until soft.
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Step 2 — 🥄💨💫Scoop out eggplant flesh and puree in a food processor until smooth.
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Step 3 — 🥚✂️🥣Remove yolks from the halved eggs and mash them together with the mayo, Dijon mustard, salt, pepper and eggplant puree.
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Step 4 — 🥣➡️🧁Transfer the filling to a piping bag with a star tip.
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Step 5 — 🧁⬅️🥚Pipe the filling back into the hollowed egg whites.
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Step 6 — 🍲🔝🌱Top each one with caramelized leeks and a tendril of roasted eggplant skin.
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Step 7 — 🌼🔝🌟Garnish with edible marigold petals.
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Step 8 — 🍽️⏱️❄️Serve immediately or refrigerate until ready to serve.
A final fox tip
These Eggplant Deviled Eggs make a great entertaining staple with a special twist. To make a Vegan version, substitute Vegenaise for the mayo, and use a vegan egg substitute or silken tofu for the yolks. Kids can help with garnishing the eggs.