The holidays are here, and that means celebrating and entertaining with food. Chef Jeff Held helps you kick off the season on a health note with four delicious plant-based appetizers: Fire-Roasted Eggplant Baba Ghanoush with Grilled Flatbread, Shiitake “Bacon” Wrapped Figs, Roasted Butternut Squash Soup, and Holiday Toasted Nuts.

*Fire-Roasted Eggplant Baba Ghanoush with Grilled Flatbread*

*Ingredients*
2 whole Italian eggplants
¼ cup tahini
2 garlic cloves, crushed
zest and juice of 1 lemon
1 tsp sumac
1 tsp Aleppo pepper
2 to 3 tbsp extra virgin olive oil
black pepper
salt
½ cup pine nuts, lightly toasted in a 325°F oven for 10 to 12 minute

Using a dinner fork, poke a series of holes all around the outside of the eggplants. Set your burner to medium heat and balance the eggplants directly on top of the fire. The amount of time will depend on the strength of the flame. Rotate the eggplants to get a deep and even charring around the entire outside of the skin.

Once the skin is charred and eggplants are soft, transfer them to a colander within a bowl to allow excess moisture to drain as they cool. When they are cool enough to touch, use a small paring knife to remove as much of the charred skin as you can.

Note: This can also be done in the oven at 450°F or on a grill. The key is to achieve as much direct charring as possible to develop deep and smoky flavors in the eggplant. If you are using a direct flame on the stove top, line the bottom with aluminum foil for an easy clean up.

Allow the eggplant to drain off as much water as possible while in the colander. Transfer to a food processor, blender, or in our case an immersion blender. Some people swear by the “fork” method, but I prefer to smooth it out.

Add in the tahini, crushed garlic cloves, lemon juice and zest, and seasoning. Blend on a low speed and slowly add in the olive oil. Season with salt and pepper to taste.

Serve with whatever vegetables you love and some flatbread. Garnish with more olive oil, fresh parsley, and the toasted pine nuts.

*Holiday Toasted Nuts*

*Ingredients*
2 cups whole almonds
2 cups whole pecans
2 cups whole walnuts
2 egg whites
2 whole rosemary sprigs, stripped from the stem
1 tbsp maple syrup
2 tbsp smoked paprika
½ tsp cinnamon
½ tsp salt

In a stainless steel or glass bowl, whisk the egg whites to a froth. Add in the honey and spices.

Toss the nuts into the liquid, making sure they are evenly coated. Spread out evenly on a parchment-lined baking sheet. Bake at 325°F for 20 to 25 minutes. Allow to cool at room temperature.

*Roasted Butternut Squash Soup*

*Ingredients*
2 tbsp olive oil
1 cup onion, large dice
1 cup carrot, large dice
1 cup celery, large dice
1 clove garlic, crushed
1.5 lbs butternut squash, large pieces
1 qt water
1 sprig thyme, tied with butcher twine
2 tbsp salt
2 tbsp honey
1 tbsp sherry vinegar
freshly grated nutmeg
coconut milk, for garnish
toasted pumpkin seeds, for garnish

In the olive oil, sweat carrots, onions, and celery until soft. Add garlic and continue to cook.

Add squash, cover with water, and bring to a simmer. Add thyme. Cook on low heat until squash is tender and skewers clean.

Puree in Vitamix blender until smooth. Add salt, honey, sherry vinegar, and nutmeg. Garnish with seeds and a drizzle of coconut milk.

*Shiitake “Bacon” Wrapped Figs*

*Ingredients*
4 whole portabello mushrooms, gills scraped
2 tbsp soy sauce
1 tbsp maple syrup
2 tbsp smoked paprika
2 tbsp avocado oil
12 whole fresh figs, cut in half
salt
freshly ground black pepper
½ cup pistachios, toasted and crushed
2 tbsp pomegranate molasses

In a stainless-steel bowl, combine the soy sauce, maple syrup, smoked paprika, salt, and pepper and whisk together.

Brush the mushrooms with the avocado oil and then submerge them in the marinade. Lay them out evenly on a resting rack or Silpat baking mat and roast at 325°F for 25 to 30 minutes, until caramelized and browned. Turn off the oven, crack the door, and allow the mushrooms to continue to dry out as oven cools.

Slice the mushrooms into small strips and then wrap the mushroom bacon around the fig and attach with bamboo skewer. Drizzle with pomegranate molasses and sprinkle with toasted pistachios.

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