Roasted and lightly charred jalapenos stuffed with a thick stew of black beans and soft eggplant and coated with crispy panko breadcrumbs. Serve these as appetizers, tapas or a main entree with quick pickled vegetables and smooth avocado creme to cut through each spicy bite.
6 jalapenos, slit down the middle, hollowed out
1/4 cup small dice eggplant, peeled
4 tbl extra virgin olive oil, divided
1/4 cup minced red onion
1 garlic clove, minced
1 tsp cumin
salt and pepper
1 bay leaf
2 tbl canned diced tomatoes
1/2 cup canned black beans, drained and rinsed
2 tsp minced cilantro
1/2 cup AP flour
1/4 tsp dried oregano
1/2 cup panko breadcrumbs
1/4 cup oat milk
3 tbl vegan mozzarella cheese shreds
Preheat the oven to broil. Place the jalapenos on a baking sheet and broil for 2-3 minutes until lightly charred. Set aside.
Place the diced eggplant in a colander and sprinkle with 1 tsp of salt. Toss and let sit in the strainer for 15 minutes to let excess moisture drain from the eggplant.
In a saute pan, heat the oil and sweat the onions for 4 minutes until soft and translucent. Add the eggplant and saute until soft, 10 minutes. Add the garlic, cumin and some salt and pepper to taste. Stir and cook until the garlic becomes fragrant.
Add the bay leaf, tomatoes and black beans and bring to a simmer. Cover and cook for 10 minutes until the moisture has evaporated and the mixture is thick and stew-like.
Toss in the cilantro and rest until cool enough to handle
Once cool, stuff the jalapenos full, packing until firm.
Preheat the oven to 350 and place a baking sheet in the oven to heat up.
Set up a dredging station with separate containers for the flour, salt and oregano, panko and oat milk.
Coat the jalapenos in the flour, then in the oat milk and finally coating completely in the breadcrumbs.
Once all of the jalapenos are done, remove the hot baking sheet and place all of the poppers on the sheet. Drizzle with 2 tbl of oil and bake for 20 minutes until crispy and golden brown.
Top with cheese and bake 5 more minutes until melted.
1 whole avocado
2 tbl cilantro
juice of 1 lime
2 tbl olive oil
2 tbl vegan sour cream
pinch of salt and white pepper
Combine all of the ingredients except the water in a blender and puree. Add water only if necessary to get the mixture loose enough to a smooth consistency. Taste and season with more salt or pepper if needed.
Quick Pickled Vegetables
1/2 cup apple cider vinegar
2 tbl organic brown sugar
1 tbl lime juice
1/4 tsp salt
1/8 tsp peppercorns
1/2 tsp cumin seeds
1/2 red onion, thinly sliced
1 plum tomato, seeded and small dice
In a sauce pan, add the vinegar, brown sugar,lime juice salt, pepper and cumin seeds. Bring to a boil and add the onions and tomatoes. Boil for 4 minutes then remove from heat and cool completely. Serve or chill and store.