<center>Eggplant is a legume with a high water content, rich in iron, calcium and potassium minerals. Eggplant is used in many weight loss regimens and as a detoxifier and diuretic, the eggplant properties for years have been of great importance for vegetarians to substitute carbohydrates such as pasta and bread, this salad is designed for people with diets designed to promote cardiovascular activity.</center>

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The eggplant is fortified with vitamins A, B2, B4, B6 and B12; the almonds are seeds nuts that contain essential fatty acids and minerals that complements this dish, which you can eat as a contour or simply by counting on the protein contribution of nuts such as almonds and other seeds of the same content, see How is this fabulous mix of incredible flavors made?

**Nutritional information:**
Serving Calories Carbohydrates Potassium Proteins Fibers
300gr 110Kcal 3.7 gr 60gr 16.9grs 2.5 mg

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Salads based on aubergines are for me a passion, the eggplant has so many good qualities that I always include it in my recipes, also its versatility lends itself to include it because with eggplant so many dishes can be made.

On this occasion I present a very peculiar recipe, as it is a kind of ratatouille combined with almonds and dates, the result is very original and creative, an excellent entry to anticipate a great menu.

![](https://steemitimages.com/DQmW19rDEypuKF1Zv1cKo7vxeS1gwVuxsX3pzx5KNTmoE8h/image.png)

4 large spoons of olive oil
1 eggplant (cut into pieces)
1/2 onion (peeled and cut into pieces)
2 red peppers (in pieces)
1 zucchini (cut into pieces)
1 large spoonful of balsamic vinegar
1 large spoonful of tomato paste
A pinch of sugar and salt
Ground black pepper
1 large spoonful of ground cumin
Pinch of spicy red dry pepper
1/3 cup of almonds (sliced)
1/4 cup of fresh dates (chopped)
1 small spoonful of lemon peel (grated)
3 tablespoons fresh mint (chopped)


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Heat a little oil in a pan, fry the aubergine cubes until golden brown. Remove and reserve, then heat a little more oil over medium high heat. Add the onion, sautéing until transparent. Add the fresh paprika and zucchini and cook about 5 minutes. Add the aubergine, vinegar, tomato, sugar, salt and pepper to the pan. Add cumin and hot pepper. Remove from heat and let cool. Heat the remaining oil over medium heat. Fry the almonds until golden brown. Add the dates until they start to caramelize, about 4 min. Let cool, add the lemon. Mix the vegetables, the mixture of almonds and mint in a serving bowl.


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