Summary

Ingredients

Ingredients for the almond gnocchi:

• 850 ml almond milk (almond drink)
• 50 g almonds, round
• 200 g durum wheat semolina
• 50 g veetable mararine, vean with butter flavor
• 50 g cheese substitute (vean Parmesan), rated
• some sea salt and pepper, about 1 - 2 teaspoons
• Fat for the shape
• 1 pinch nutmeg
• some sage leaves

Ingredients for the braised eggplant à la Ida:

• 4 eggplant (s)
• olive oil
• 2 cloves garlic)
• 1 onion (s), red
• 800 g tomatoes, chunky
• 250 g date tomato (s)
• 10 soft dates, pitted
• 1 tablespoon balsamic vinegar
• Sea salt and pepper
• pine nuts
• Hazelnuts, roughly chopped

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Instructions

1. For the almond gnocchi, bring the almond milk to the boil and melt the margarine in it. Mix in the semolina and almonds with a whisk and add 35-40 g of the grated Parmesan and season with salt, pepper and nutmeg.
2. Stir until the semolina has swollen and forms a firm pulp. Spread the semolina on a tray lined with cling film about 1.5 - 2 cm thick and allow to cool.
3. When the semolina is firm, cut it out with a round mold approx. 6 - 7 cm in diameter. Put in a greased dish, sprinkle with the remaining Parmesan and a few margarine flakes and bake in the oven at 180 ° C top / bottom heat until golden brown. Briefly fry the sage leaves and pour over the gnocchi.
4. For the braised aubergines, cut the aubergines into slices and fry them in a pan with a little olive oil.
5. Chop the garlic and onions and sauté with a little olive oil. Finely chop the dates and add them together with the chunky tomatoes. Let simmer for about 10 minutes.
6. Peel and halve the fresh date tomatoes. Season the sauce with sea salt, pepper and balsamic vinegar. Put the aubergine slices and the fresh tomatoes in the sauce and allow to reduce.
7. Roast the pine nuts and hazelnuts and sprinkle over the dish for serving.
8. Ida prepared this recipe as a main course on Tuesday, August 4th, 2020 in the program “The Perfect Dinner” - Day 2 in Berlin.