Share:
Aubergine Brownies
Prep time:15 mins- Cook time:20 mins
Servings:12
Our indulgent aubergine brownies have been inspired by Dr Clare Bailey. Strange as it may sound, the aubergine works brilliantly with the dark, flavonoid-rich chocolate – truly yummy. Ask people to guess the main ingredient!
This recipe is designed for sharing! Great for when you have guests or to take to a gathering. If you have a nut allergy, you might like to try these scrumptious beetroot brownies, another hidden veggie recipe from The Fast 800.
Nutrition facts(per serving)
Calories208
Protein4.6g
Fibre1.9g
Carbs10.9g
Fat16.2g
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
- pinch of salt
- 3 eggs, beaten
- 1 tsp baking powder
- 100g ground almonds
Instructions
- Preheat the oven to fanforced 170°C/190°C/375°F/Gas mark 5. Line a medium-sized baking tray (around 20cm x 20cm) with high sides.
- Put the diced aubergine (eggplant) 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).
- Once soft and while the aubergine is piping hot, stir in the chocolate, coconut oil, dates and salt. The hot aubergine (eggplant) will melt the chocolate and oil.
- Using a hand blender or a food processor, blitz the mixture until it’s smooth.
- Allow it to cool enough to add the eggs and baking powder, then blitz again until combined.
- Mix in the ground almonds (almond meal).
- 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.
- Cut the aubergine brownies into 12 (or 16 if you'd like slightly smaller squares - nutritional information will change) and enjoy!
Join our email community
Learn more about The Fast 800 approach to healthy living by receiving our free content, health tips and recipes as well as exclusive offers, delivered straight to your inbox.
Notes
- Non-fasting day? Serve with a dollop of thick cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
- Batch cook and freeze in portions separated by baking paper for up to 2 months. Defrost and reheat before serving.
- If following a gluten-free diet, please check the label of the baking powder to ensure there are no sources of gluten.
