Chocolate Eggplant Brownies

Ingredients

1 medium eggplant, peeled and diced

150 gr dark 70% chocolate broken into pieces

60 gr coconut oil

60 gr pitted dates, diced

½ tsp salt

3 eggs, beaten

1 tsp baking powder

80 gr ground almonds

Method

Preheat the oven to 170°C. Steam the eggplant for 15 minutes until it is soft.

Add to a medium sized mixing bowl and add the chocolate and coconut oil. The warm eggplant will melt the chocolate and oil.

Add the dates and salt and blend using a food processor or hand blender until the mixture is smooth.

Add the eggs and baking powder and, after a minute or so of blending, add the almond meal.

Line a medium-sized baking tray with greaseproof paper and add the chocolate-eggplant mixture.

Bake in the oven for about 20 minutes. Makes 12 square brownies. 

I garnished the brownies with rosemary flowers I had growing in the garden.

Note: I found the mixture very runny but the finished product was delicious! I used 85% dark chocolate the first time I made them but 70% tastes much better.

This recipe is from ‘The Clever Guts Diet’ book by Michael Mosley  www.cleverguts.com