Japanese Eggplant Halwa
Let’s end this post with a bang - a Japanese Eggplant dessert! The use of eggplants in savory dishes is common, but have you even had it as a dessert? We make numerous sweet dishes with fruits, so why not with an eggplant?Eggplant Halwa is a warm dessert from South Asia, and I assure you that it is worth your while. You are probably skeptical about this, but I insist you give it a chance. This dessert recipe will prove to be a pleasant surprise!
Ingredients
- 2 Japanese eggplants
- 1 cup Coconut milk
- ½ cup sugar
- ¼ cup clarified butter
- ¼ cup crushed nuts (almonds, cashews, & pistachios)
- ¼ tsp cardamom powder
- Pinch of saffron strands (optional)
- Edible silver or gold foil for garnish (optional)
Instructions
- Wash the eggplants, cut off the stems, peel the skin and chop them into small pieces.
- Add the clarified butter to a pan, and place over medium heat.
- Once the butter melts, add the chopped eggplants and sauté them until they turn soft and mushy. This takes about 10-15 minutes.
- Add the coconut milk to the pan and cook the mixture on low heat for 20-25 minutes, stirring occasionally.
- Once the milk is reduced by about one-third and the mixture has thickened, add the sugar and mix well.
- Continue to cook for another 10-15 minutes until the sugar dissolves and the mixture attains a halwa-like consistency.
- Add the cardamom powder and saffron strands. Mix well to incorporate the flavors.
- In a separate small pan, heat a teaspoon of butter and roast the chopped nuts until they are golden brown. Remove from heat and set aside to cool.
- Add the roasted nuts to the eggplant halwa and mix gently.
- Serve the Japanese Eggplant Halwa warm or at room temperature. Garnish with edible silver or gold foil if desired.
Notes
Carbohydrates: 35g | Protein: 4g | Fat: 16g