Strange as it may sound, eggplant is delicious paired with dark chocolate, which is full of flavonoids. Really delightful.
Ingredients
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1 medium aubergine (200 g), peeled and diced
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150 g dark chocolate (minimum 70 percent dry cocoa solids), cut into pieces
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60 g coconut oil
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60 g soft pitted dates, finely chopped
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tsp salt
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3 eggs, beaten
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1 tsp baking powder
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80 g ground almonds
Preparation
Preheat the oven to 170°C. Steam the aubergine for 15 minutes until soft (or put it in the microwave for less time). Place the eggplant in a medium bowl and stir in the chocolate and coconut oil. Because the aubergine is still warm, the chocolate and oil will melt. Add the chopped dates and the salt. Blend the mixture with a stick blender or in a food processor until smooth. Now when it has cooled sufficiently, add the eggs and baking powder. Blend again for about a minute and mix in the ground almonds. Spread the mixture out on a medium sized baking sheet lined with wax paper and bake in the oven for about 20 minutes. It is done when a knife comes out clean.
Serve the brownies with chia and raspberry jam and/or live, organic, full-fat Greek yogurt.
Tip: For cupcakes: divide the mixture into a 12-cavity cupcake tin lined with paper cake tins and place in the oven for about 15-20 minutes.
This recipe is from Michael Mosley’s book The Smart Bowel Diet. Also read the interview we had with him about this book.
Number of persons
12
Duration
30 minutes
