Roasted Eggplant and White Bean Spread

Another winner from Food & Wine magazine! This deep is creamy with lots of subtle flavors. I spread it on toast with red onions, zucchini blossoms and some micro greens for an amazing Tartine!

Ingredients:
2 large eggplants (1 1/2 pounds each)
2 medium garlic cloves
Sea salt
1 can drained, canned white beans
1/4 c plain Greek yogurt
2 TBSP olive oil
2 TBSp mayonnaise
1 tsp hazelnut oil
1 TBSP lemon juice
Freshly ground black pepper
Hot Hungarian paprika
1/4 c chopped flat-leaf parsley

Preheat the oven to 450°. Set the eggplants on a baking sheet and poke them all over with a knife tip. Roast for 40 to 45 minutes, until very soft. Let cool slightly.

Scrape the eggplant flesh into a food processor; discard the skins. Using the side of a chef’s knife, mash the garlic to a paste with a generous pinch of salt. Scrape the garlic into the food processor. Add the beans, yogurt, olive oil, mayonnaise, hazelnut oil and lemon juice. Pulse to a coarse puree, scrape into a bowl and season with salt, pepper and paprika. Stir in the parsley and serve.

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Baked Vanilla Donuts

My oldest loves donuts, so I indulge him with a healthier named version. These are light airy and full of vanilla flavor.

2 c all purpose flour, sifted
3/4 c granulated sugar
2 tsp baking powder
1/2 tsp salt
3/4 c buttermilk
1 tsp vanilla extract
2 eggs, lightly beaten
2 TBSP butter, melted
Seeds from one vanilla bean

Preheat oven to 425°F. Spray donut pan with nonstick cooking spray.

In large mixing bowl, whisk together all purpose flour, sugar, baking powder and salt. Add buttermilk, eggs, vanilla extract, vanilla seeds and butter and beat until just combined. Spray doughnut cavities with cooking spray or brush with butter. Fill each donut cup approximately 1/2 full.

Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish doughnuts with vanilla glaze. Doughnuts are best served fresh.

Vanilla glaze:
1 c confectioner’ s sugar
1 TBSP milk
½ tsp vanilla extract

In small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. Use immediately to glaze doughnuts. Sprinkle on nonpareils.

Makes 12 donuts.