figs

gistfile1.md

Bacon-wrapped cheese-stuffed figs, veganized

Ingredients

• 1 c. cashews
• 1 clove garlic, diced
• 1 tsp chopped fresh rosemary (it absolutely makes a difference to use fresh)
• eggplant
• 2 Tbsp tamari (or regular soy sauce)
• 1 Tbsp liquid smoke
• 1/2 tsp smoked paprika
• fresh figs
• salt & pepper

for the cheese

1. Soak cashews overnight; or, if pressed for time, boil cashews on the stovetop or in the microwave until completely soft
2. Drain cashews
3. Combine cashews + garlic + rosemary in a food processor or blender
4. Process, adding small amounts of water (e.g. 1 tsp at a time) just until mixture is smooth (it should still be heavy and thick)
5. Add salt and pepper to taste. Keep stored in the fridge.

for the bacon

1. Heat oven to 275F
2. Peel eggplant (any kind works; Chinese eggplant has a more ideal diameter)
3. Run eggplant over a mandolin to produce thin slices. If using regular eggplant, cut slices into more narrow width.
4. Combine tamari, liquid smoke and paprika in a shallow dish or baking pan
5. Soak eggplant slices in liquid for at least a few minutes, up to an hour
6. Place eggplant on a parchment-lined baking pan/sheet - do not overlap slices
7. Bake for 20-30 minutes. Flip slices and bake another ~20 minutes, or until slices are dried but still flexible

for the figs

1. Heat oven to 425F
2. Cut a deep cross into the top of each fig and open the fig like a flower
3. Fill with cheese (a spoon works, but a pastry bag (or plastic bag with a corner snipped off) is easier)
4. Close fig and wrap with an eggplant strip. Use a dab of cheese as adhesive.
5. Place wrapped figs on a parchment-lined baking pan/sheet
6. Bake for 20 minutes or until the eggplant is baked all the way through (read: crisp but not burnt)