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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A vegetarian friend I served this to raved that it was the best eggplant dish she had ever tasted! I don't know about that, but it is definitely unusual and quite delicious. It is from The World Cafe vegetarian cookbook. Ingredients:
4 tablespoons oil |
3 red onions, thinly sliced |
1 eggplant, cubed (i use 2 or 3) |
salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1 cup vegetable broth |
3/4 cup dates, pitted |
1 lemon, juice of |
1 tablespoon rose water (i have subbed a smaller amount of orange water and it was fine) |
water, as needed |
Directions:
1. In a large skillet over medium heat, saute the onions in the oil until they are soft.
2. Add the eggplant, and sprinkle with a bit of salt.
3. Saute until the eggplant is browned.
4. Add the spices and cook for 1 minute.
5. Add the vegetable broth and gently simmer for about 10 minutes, until eggplant is cooked.
6. Puree the dates with the lemon juice and rose water in a food processor, adding enough water to make a creamy paste.
7. Stir this into the eggplant and enjoy.
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