Stuffed Eggplant with Dates and Cashews
Ayurveda Shunyata recipes

Stuffed Eggplant with Dates and Cashews

Stuffed eggplants with dates and cashews

Serves 3-4

Ingredients: 

  • 5-7 small round eggplants
  • 200 g dates, preferably pitted
  • 100 g cashews
  • Juice of 1 lime
  • Salt
  • Pepper

Instructions: 

Wash the eggplants. Carefully cut off the top layer with the stem so that a small teaspoon can be inserted afterwards.

Very carefully cut out the inside of the eggplants with a small knife, or chop it up first and then remove it with a small spoon.

Blanch the hollowed-out eggplants briefly in boiling water so that they remain firm to the bite (approx. 5–10 minutes).

Finely chop the cashews and toast them lightly in a dry pan. Add the pitted and finely chopped dates. Pour the lime juice over the mixture, reduce the heat, and stir until it forms a paste. Season with salt and pepper to taste.

Drain the blanched eggplants well and then carefully fill them to the top with the date-cashew mixture.

Ready!

***

You might like to combine this recipe with different curries – just like we do. :-)

For example:

Cucumber mustard curry

Serves 3-4

Ingredients:

  • 1 kg cucumbers
  • 2 cloves of garlic
  • 3 red onions
  • 2 tbsp mustard seeds
  • 1–2 tsp curry powder
  • Salt
  • 500 ml thin, fresh coconut milk
  • 200 ml thick, fresh coconut milk
  • a little mustard, if desired

Instructions:

Wash, peel, and deseed the cucumbers.

Finely chop the garlic and slice the onions into thin rings.

Place all ingredients except for the thick coconut milk into a pot and simmer over medium heat for about 10–15 minutes.

Finally, add the thick coconut milk and stir well.