Eggplant In Date Sauce Recipe

Name: Eggplant In Date Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons oil, 3 red onions, thinly sliced, 1 eggplant, cubed (I use 2 or 3), salt, and more.

Yes, Eggplant In Date Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant In Date Sauce

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