大象传媒

INGREDIENTS

• 200g aubergine, diced about 1-2 cm cubes, not peeled
• 1 tsp water
• 150g plain dark chocolate, broken into pieces
• 60g coconut oil
• 80g soft pitted dates, diced
• A pinch of salt
• 3 eggs, beaten
• 1 tsp baking powder
• 100g spelt flour (You could also use 100g of ground almonds if preferred)

METHOD

1. Preheat the oven to fan 170°C or 190°C/375°F/Gas mark 5. Line a medium-sized baking tray (around 20cm x 20cm) with high sides.
2. Put the diced aubergine into a medium-sized microwaveable bowl with a teaspoon of water and heat in the microwave for 3-4 minutes until soft (or steam it over a double boiler for about 15 minutes).
3. Once soft and while the aubergine is piping hot, stir in the chocolate, coconut oil, dates and salt. The hot aubergine will melt the chocolate and oil.
4. Using a hand blender or a food processor, blitz the mixture until it’s smooth.
5. Allow it to cool enough to add the eggs and baking powder, then blitz again until combined.
6. Mix in the wholemeal flour or ground almonds.
7. Spread the mixture onto a lined baking tray and bake for 15-20 minutes - until firm to the touch and an inserted skewer comes out clean.
8. Cut the aubergine brownies into 12 and enjoy.