Fresh dates are good for us and syrup made from them is a great alternative to refined sugar, says Julie Biuso. She shares a recipe for eggplant and date salad.
Photo: Aaron McLean Photography
This "quite assertive" salad is actually more like a condiment, which works well with lamb or can bring together a Middle Eastern-style vegetarian meal, Julie says.
"Maybe some good lentils, some good flatbread, maybe a tomato coriander salad, cucumber whatever, some labna… that kind of thing."
"You'd have a small amount of [eggplant and date salad] but it would tie all those things together."
In the 20th century, dried dates were popular with New Zealand cake-bakers because their moisture increased shelf life, Julie says.
Now they're back in favour because their stickiness is useful in raw cooking.
The dates we buy as 'fresh' in New Zealand – as opposed to the hard dried ones in bulk bins – are actually more like "semi-fresh" Julie says.
"Those ones that have got that papery skin and are lovely and squishy-soft inside. "
Fresh (or semi-fresh) dates are good for you, too, she says – containing carbohydrates, protein, and "heaps" of Vitamin C – the fresher they are, the more Vitamin C and the less sugar content they have.
A date syrup, which is basically pureed dates with nothing added, is much thicker than maple but you can use it in the same way, Julie says.
She likes it over her porridge with yoghurt.
Recipes:
Eggplant and Date Salad
Labna
Tips
- Don't undercook the eggplant – it will look a bit translucent and be very tender.
- The eggplant will brown – this doesn't affect the taste or end result.
- You can use any frying oil.
- Before you add the eggplant, the pan should be so hot it has a shimmer.
- Be prepared to add more salt, more lemon juice or more chilli to the final product.
