Here is a delicious recipe that pairs three main ingredients you may not have thought to put together but that amazingly complement each other. Elegant, vegan and gluten-free, these eggplant, avocado and date wraps would make a great snack at a party or as a special starter of a meal. Their distinctive mix of flavors and textures: creamy, spicy, greasy, acidic and extra sweet, fuse beautifully in this divine tapas style-treat. They are a vegan twist on 'devils on horseback', which is an English pub snack consisting of dates that have been stuffed with chutney or cheese, wrapped in bacon, baked, and sometimes served on toast. These wraps are fun and easy to prep, and best of all, they involve no animal products at all.
1. Gather the ingredients
- 1 eggplant
- a handful of Medjool dates
- 1 avocado
- 1 tbsp of tamarind sauce
- 2 tbsp of maple syrup
- 2 tbsp of apple cider vinegar
- 2 tbsp of olive oil
- 1 tsp of red chili flakes
- Black pepper to taste
2. Make the marinating sauce
Combine the olive oil, tamarind sauce, maple syrup, vinegar, red chili flakes and black pepper in a bowl and stir.
3. Cut the eggplants
Cut the eggplants into thin strips (about 1-inch thick), place in a colander and sprinkle some salt, so they sweat out the vegetable’s bitter juices. Wait for 10 minutes and dry the moisture with a towel.
4. Marinate and fry
Dip the eggplants inside the marinating sauce and slightly fry them in a pan (you can also ‘bake’ them in a dehydrator or electric oven).
5. Fill the dates
Place a small piece of avocado in the center of each pitted date.
6. Make the rolls
Wrap a strip of eggplant around each date, roll it up and secure ends with a toothpick, and serve.
Photos © Ana Lisa Alperovich for Inhabitots