Extracted from The Clever Guts Diet Recipe Book by Dr Clare Bailey with Joy Skipper, published by Simon & Schuster Australia, RRP AU$39.99 Photography © Joe Sarah
Chocolate Eggplant Cake with Pear and Walnuts
1 medium eggplant skin on, diced
150g dark chocolate (min. 70% cocoa solids), broken into pieces
60g coconut oil
60g pitted dates, chopped
½ tsp salt
3 eggs, beaten
1 tsp baking powder
80g ground almonds (or 100g gluten-free brown flour)
80g walnuts, chopped
1 ½ pears, cubed
- GLUTEN-FREE OPTION
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 20cm cake tin with baking paper.
- Steam the eggplant for 15 minutes or until it is soft. Then place it, still hot, in a bowl. Immediately add the chocolate and coconut oil and stir until they have more or less melted. Then mix in the chopped dates.
- Blitz with a hand blender to obtain a smooth paste. Add the salt, eggs, baking powder and ground almonds and whizz one more time, then stir the walnuts and pears into the mixture.
- Spoon the mixture into the prepared tin and bake it for 35-40 minutes, until a knife inserted into the centre comes out clean. Leave it to cool in the tin for 10 minutes, then transfer it to a wire rack.