What a hot summer!
I am absolutely not a person that fancies 30 degrees. As soon as the thermometer shows 30+ degrees, my inner biological clock automatically turns down a gear.
Then I move slower, I think slower, I even eat slower.
Not only I eat slower, but also much less. Above all, I cannot stand at all to have something warm on my plate.
Therefore, I prefer mainly cold dishes in summer. Just like some pieces of yummy bread with this wonderful eggplant dates paste with cardamom.
I like eggplants in combination with dates a lot. In the winter I love to prepare an eggplant stew with dates and cinnamon now and then. It tastes like an oriental dream, totally delicious!
So I got the idea, why not prepare it as a cold dish, such as a spread on a slice of delicious bread?
The result was a super delicious summer meal on our small balcony in the evening sunshine with a glass of chilled white wine … Hmm ….
Ce la vie… 😉
Best of all, the kitchen stayed pretty cool, no sweating while cooking in front of the hot stove. So cool, so easy, so happy! 😀
By the way, don’t forget to add some crumbs of Feta-Cheese on top of the paste. This is FANTASTIC!
For the date cardamom cream:
120g dried dates (soak overnight in water, keep the water for later)
30g dried cherries (soak overnight in the water)
5 pieces of cardamom
Pulp from 1 vanilla bean
2 tsp honey
100ml cherry juice
For the eggplant dates paste:
2 tbsp homemade dates cardamom cream
2 cloves of garlic
1/2 teaspoon paprika
1 tsp sea salt
Salt and pepper
- For the date cardamom cream: crush the cardamom in a mortar. Boil the dates and cranberry in the soaking water over low heat, add the crushed cardamom and scraped vanilla bean. Simmer everything covered for about 10 minutes. Take out of the vanilla bean. Add the honey and cherry juice. Puree everything with a hand blender. Pour the paste in a cleaned glass and allow to cool in a refrigerator.
- Preheat the oven to 180 degrees. Wash the eggplants and dry with kitchen paper. Cut with a knife several times. Place the eggplant on a baking sheet and bake in the oven for about 30 minutes. Then switch the oven to grill and grill the eggplant at 220 degrees for about further 15 minutes. In between turn the eggplants several times. Take the eggplants out of the oven, allow to cool briefly. Peel off the skin with a knife and drain the pulp in a colander, chill completely.
- In a mortar, crush the garlic with the sea salt. Add the eggplant, garlic, paprika and the date cardamom cream to a mixing bowl. Puree everything with a hand blender. Then pour 2 tablespoons of good olive oil and mix well. Add salt and pepper.
By the way, the Date cardamom cream also tastes great as jam for breakfast. 🙂