submitted by ShopRite Yardley
Prep: 15 minutes plus standing • Bake: 1 hour • Serves: 8
2 tablespoons pure maple syrup
1 1/2 tablespoons low-sodium soy sauce
1/2 tablespoon olive oil
1/2 teaspoon smoked paprika
1 large eggplant, peeled
16 pitted dates
16 smoked almonds
1/4 cup crumbled blue cheese
16 wooden toothpicks
- Preheat oven to 250°; line rimmed baking pan with parchment paper. In small bowl, whisk syrup, soy sauce, oil and paprika. Trim off sides of eggplant to create rectangle-shaped block; cut block into 16 (1/8-inch) slices. Trim slices to 5 x 1 1/4-inch strips and brush both sides with syrup mixture; arrange in single layer on prepared pan and bake 45 minutes or until edges are slightly crisp, turning once.
- Stuff dates with almonds and blue cheese; wrap each stuffed date with 1 piece eggplant, secure with toothpick and place on same pan. Bake dates 15 minutes or until eggplant is golden brown and edges are crisp. Let dates stand 5 minutes.
Approximate nutritional values per serving (2 dates): 142 Calories, 3g Fat, 1g Saturated Fat, 3mg Cholesterol, 169mg Sodium, 29g Carbohydrates, 3g Fiber, 25g Sugars, 3g Added Sugars, 2g Protein
Chef Tip(s):
For uniform thickness, slice eggplant using a mandolin. Eggplant scraps can be layered in lasagana or used to make caponata, ratatouille or babaganoush.
