Smoky Eggplant Deviled Eggs
2017-07-19 08:40:01
Yields 24
Ingredients
- 1 small eggplant
- 12 whole eggs
- Salt and freshly ground pepper
- 1/4 teaspoon ground cumin
- 1 tablespoon unsalted butter at room temperature
- 2 tablespoons mayonnaise
- 1 teaspoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon smoked paprika
- 1/4 cup loosely packed celery leaves or parsley
Instructions
- Bring a medium saucepan of water to a rolling boil.
- Heat a grill pan. Cook whole eggplant, turning occasionally, until charred and very soft, about 25 minutes. Remove from heat and let cool 15 minutes.
- Meanwhile, add eggs to boiling water. Cover and reduce heat to low. Simmer 10 minutes, then immediately remove to ice water. Chill 15 minutes.
- Peel eggs, cut in half lengthwise, and scoop cooked egg yolks into a food processor. Add cumin, butter, vinegar, mayonnaise and mustard, and mix well. Taste and season again with salt and pepper.
- Peel eggplant and roughly chop the flesh. Fold into the egg mixture. Spoon the mixture into the reserved egg white halves. Place on a Le Creuset Deviled Egg Serving Platter. Garnish with paprika and celery leaves.
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