Category: eggplant

appetizer · eggplant · field roast · liquid smoke · vegan

Marinated Grilled Veggie Stackers with Field Roast

osuadamrLeave a comment
Mushroom Stackers
My latest recipe for my Field Roast Cooks in the Field blog is up!  Check it out on the Field Roast website here.  In the meantime, the recipe is also listed below.  I made these at a sub zero tailgate.  It was nearly impossible to use my hands and I had to run over to warm them up over the grill every couple minutes to prevent frostbite.  Hopefully you have better grilling conditions.   
These “stackers” are like grilled sandwiches with marinated vegetables standing in for the bread.  Using the Field Roast deli slices as the meat, the stackers are an attractive appetizer at any tailgate.  With three different kinds to choose from, there is something for everyone.  Enjoy! 
Ingredients
  • Lentil Sage Deli Slices
  • 1 medium eggplant, sliced ¼ inch
  • Marinade for eggplant
    • ½ cup white wine
    • ¼ cup rice vinegar
    • Juice of 2 lemons
    • 5 cloves garlic, minced
    • ¼ fresh sage, chopped
    • Salt and pepper to taste
  • Smoked Tomato Deli Slices 
    Field Roast ready to grill
    • 3 red peppers, quartered
    • Marinade for peppers
      • ½ cup red wine
      • ½ cup apple cider vinegar
      • 1 tbsp. vegan worcestershire
      • 1 tbsp. blackstrap molasses
      • 1 tsp. liquid smoke
      • 1 tbsp. smoked paprika
      • 1 tbsp. dried thyme
      • 2 cloves garlic, minced
      • Salt and pepper to taste
    • Wild Mushroom Deli Slices
    • 6 portobello mushrooms, stems removed
    • Marinade for mushrooms
      • ½ cup red wine
      • ½ cup balsamic vinegar
      • 1 tbsp. tamari
      • 1 tbsp. agave nectar
      • 1 tbsp. crushed red pepper
      • 2 cloves garlic, minced
      • Salt and pepper to taste
    • Note: you’ll also need a handful of toothpicks, soaked for at least 15 minutes prior to grilling
    Directions
    • In 3 separate mixing bowls, coming the ingredients for the 3 marinades and stir.  Place the veggies in an airtight container or bag with the marinade for at least 2 hours, preferably overnight.
    • Prepare the grill for direct grilling
    • Assemble the stackers by placing several slices of the Lentil Sage between two of the marinated eggplant and secure with a few soaked toothpicks.  Repeat with the Smoked Tomato slices and red pepper and the Wild Mushroom Slices and portobellos
    • Grill for 4-5 minutes per side or until charred.  Cook time will vary based on the heat of the coals.
    • Remove from the grill and slice into bite size piece.  Stick with a tooth pick and serve


    Bagged veggies waiting for lube
    Lentil Sage Marinade
    Smoked Tomato Marinade
    Wild Mushroom Marinade
    Soakin 

    appetizer · dip · eggplant · garlic

    Smoked Eggplant Dip

    osuadamrLeave a comment

    It’s officially the tailgate offseason.  But have no fear! There are plenty of tailgate adventures that don’t require a parking lot and all of these recipes can be used at your favorite tailgate.

    Smoked Eggplant Dip

    My mom loves eggplant.  Any excuse she has for me to make it is good enough for her.  There is something about eggplant that just begs to be grilled or smoked.  Its dark texture, fleshy inside, stubborn skin are best utilized when slow cooked over a long period of time. 

    This recipe can be made entirely in a parking lot and is easy to do if you pre-chop all the herbs and spices.  Smoking big eggplants takes some patience, especially when cooking the entire aubergine.  I really enjoy studding the entire eggplant with garlic prior to cooking.  This way, the garlic imparts great flavor inside and cooks at the same time.  Enjoy!


    Ingredients

    • 2 eggplant (about 2 pounds in all) 
    • 1 head garlic 
    • 6 oz. plain vegan yogurt (soy, coconut, almond etc.)    
    • 1/4 cup cilantro, fresh, chopped  
    • 3 scallion, finely chopped
    • 3 teaspoons ginger, grated or finely chopped  
    • 2 teaspoons ground coriander 
    • Juice of 1/4 lemon  
    • Salt and pepper to taste  

    Steps

    1. Wash the eggplants and cut small slits all over.  Press garlic cloves into the slits (See picture below)
    2.   Prepare the smoker.  Place the rack as close to the water as possible.  Smoke the eggplants for at least 2 hours.
    3. Meanwhile, chop the herbs.  Place in bags or tupperware if bringing to the tailgate.  
    4. Once the eggplants are soft remove them from the smoker and let cool for 15 minutes.  If its cold outside this takes less time!
    5. Peel the eggplant and mash (I actually used an imersion blender) along with the garlic.  Peeling is easier with a paring or pocket knife.  
    6. Add the herbs, spices, yogurt, and lemon juice to the mashed eggplant/garlic.  Add salt and pepper to taste.
    7. Serve with pita chips.


    Garlic Studded Eggplant
    Smokin out back at my moms
    Happy eggplant
    The eggplant at a vegan potluck!