Before I switched to plant based, I used to be obsessed with this restaurant in Beacon Hill (Boston) by Chef Todd English called Figs. My favorite menu item was the Fig & Leek Spicy Shrimp pizza.
I searched for figs, but they are unfortunately out of season so I came up with my own little twist on this eggplant creation!
This meal has super simple ingredients and the taste was phenomenal! I love sweet & savory so I often combine them! This was flavorful, and perfectly paired! I hope you love it!
I learned a tip from eggplant so I will share it on here.
After slicing into 1/4 inch thick slices, add salt to both sides of the eggplant.
Let sit for 30 minutes. Then rinse and pat dry. This takes out the bitterness. Makes a difference if you have the extra time!
Ingredients:
1 eggplant
olive oil
4 - 6 button mushrooms
Green onion (or leeks!)
Cherry Tomatoes for sauce ( or any tomato sauce)
Date Sauce (it's made from JUST dates, and is AMAZING):
alternatives could be maple syrup, agave, or a balsamic glaze
Once eggplant is sliced, soaked, and dried, add olive oil. Cook for 8 minutes each side in 400 degree air fryer. Or, if you are baking, you can bake at 400 for about 30 minutes.
Remove from oven or air fryer and top with sauce, sliced mushrooms, and chopped green onion, or leeks.
Cook again in air fryer for about 4 minutes. Or in the oven for about 8-10 minutes.
Lastly, drizzle with your date sauce, or syrups/glaze!
I absolutely loved this meal and hope you do, too!
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