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Eggplant Bacon Wrapped Stuffed Dates

Yields8 ServingsPrep Time15 minsCook Time1 minTotal Time16 mins

Eggplant Bacon Wrapped Stuffed Dates

 2 tbsp pure maple syrup
 1 ½ tbsp low-sodium soy sauce
 ½ tbsp olive oil
 ½ tsp smoked paprika
 1 large eggplant, peeled
 16 pitted dates
 16 smoked almonds
 ¼ cup crumbled blue cheese
 16 wooden toothpicks
1

Preheat oven to 250°; line rimmed baking pan with parchment paper. In small bowl, whisk syrup, soy sauce, oil and paprika. Trim off sides of eggplant to create rectangle-shaped block; cut block into 16 (1/8-inch) slices. Trim slices to 5 x 1 1/4-inch strips and brush both sides with syrup mixture; arrange in single layer on prepared pan and bake 45 minutes or until edges are slightly crisp, turning once.

2

Stuff dates with almonds and blue cheese; wrap each stuffed date with 1 piece eggplant, secure with toothpick and place on same pan. Bake dates 15 minutes or until eggplant is golden brown and edges are crisp. Let dates stand 5 minutes.

3

Chef tips: For uniform thickness, slice eggplant using a mandolin. Eggplant scraps can be layered in lasagana or used to make caponata, ratatouille or babaganoush.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 142
% Daily Value *
Total Fat 3g5%

Saturated Fat 1g5%
Cholesterol 3mg1%
Sodium 169mg8%
Total Carbohydrate 29g10%

Dietary Fiber 3g12%
Sugars 28g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.