By now, you’ve probably heard of the black bean brownie, or the beet brownie, but today I wish to share with you a lesser known recipe: that of the eggplant brownie. The moisture from this purple veg confers a luxurious silkiness to these treats. Plus, luckily for us, eggplant’s purple skin is an antioxidant mine and the whole vegetable itself is low calorie and high fiber. More specifically, eggplant skins contain the antioxidant “nasunin”, which helps protect the fatty portion of our brain cells against damage.
Did you know? “Eggplants” are thought to originate from India, where they are known as the king of all vegetables. They are also referred to as “aubergine” in some countries (such as in the United Kingdom). The word “aubergine” comes from the catalan word “albergina”, which comes from the arabic word “al-bâdinjân”. With these fun facts in mind, let’s get baking 🙂 .
Eggplant Brownies (A Coveted Treat – At Least by Me 🙂 )
- 300 grams of eggplant (1 large or 2 small), with skin, tops removed
- 300 grams of dark chocolate
- 1 cup honey or maple syrup
- 3 tbsp ground chia seeds
- 9 tbsp water
- 3 1/2 cups organic cocoa powder
- 1/4 cup chickpea flour (or any other flour)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Coconut oil (to grease your pan)
1. Preheat oven to 350 degrees. Grease a 7-by-7-inch baking pan with coconut oil to prevent brownie-stuck-to-pan syndrome.
2. Prick eggplants with a fork and place in an oven-safe recipient. Bake for 20-30 minutes.
3. Place chocolate in a stove-friendly pan and melt on low-medium heat, stirring often to prevent burnt chocolate syndrome.
4. Add eggplant, chickpea flour, cocoa powder, melted chocolate, ground chia seeds, water, salt, honey and baking powder to your food processor and blend until homogeneous batter is obtained. Pour batter into greased pan and bake for 40 to 50 minutes or up until a knife inserted in the center comes out clean. Let cool before getting your eggplant on.