Veggie meets pinky heaven

Ingredients for 5 servings:

• 5 eggplant(s)
• 300 g cream cheese
• 4 dates, pitted
• 1 lime zest, organic
• 250 g walnuts
• 1 tbsp crème fraîche
• 1 chili pepper(s), fresh, chopped
• ½ bunch coriander
• 1 tsp Ras el Hanout
• 1 tsp tandoori masala
• Salt
• 4 beetroots, cooked
• ½ liter cream
• 4 garlic cloves
• 2 organic limes, grated peel
• 1 tsp cumin powder
• some coriander leaves, chopped
• Salt
• Chickpea water (aquafaba, protein substitute)
• 2 handfuls of walnuts
• 1 tbsp honey
• Salt
• flowers, edible

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

from the show “The Perfect Dinner” on VOX from 27.03.2025

Cut the eggplants into three equal slices (approx. 3 mm). Salt both sides and let them sweat on a wire rack. Halve the garlic bulb, drizzle with olive oil and salt, and bake at 180°C fan-assisted oven for 25-30 minutes. Toast the walnuts in a pan. Chop the coriander and walnuts in a blender. Blend the cream cheese with the crème fraîche until smooth. Add the walnut-coriander mix, 3-4 chopped dates, chili, lime zest, ras el hanout, and salt to the cream cheese and mix well. For the beetroot purée, blend the cooked beets with salt, coriander, cumin, and cream until pureed. Add the baked garlic cloves and lime zest, if desired. Fold in the whipped chickpea mixture (aquafaba). Pat the eggplants dry with a kitchen towel and place them in a mixture of olive oil, tandoori spice, and salt. Place them on the rack, which is then placed on a baking sheet lined with parchment paper. Preheat the oven to 190°C fan/convection oven and roast the eggplants for approximately 20-30 minutes. Allow to cool, then fill with cream cheese and roll up. Place the eggplant rolls on the beetroot puree. Toast the walnuts in a pan, drizzle with honey, and sprinkle with salt. Once the honey has evaporated, spread them over the eggplant rolls. Decorate with colorful edible flowers. Katharina prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 4 of the AIDA special “On the High Seas II” on Thursday, March 27, 2025.