2 1/2 cups diced eggplant, peeled (I used 1 1/2 medium)
1 1/4 cup dicedapples
1/4 cup unsweetened applesauce
3 cups almond milk
8 large dates
1/2 cup raisins
1/2 teaspoon vanilla powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Ice Cream
5 frozen bananas, chopped
Instructions
Preheat oven to 350 degrees F and get a glass baking dish ready (mine was 12″x8″).
Peel the eggplant (and apple if you’d like, I did not).
Cut eggplant and apples into 1 inch pieces and place in an 8 inch square baking pan.
Bake for 15 minutes, then remove and drain any liquid.
Blend together all of the remaining ingredients except for the raisins. Pour over eggplant and apples, add in the raisins, then push down the filling a bit (and mix if needed) to make sure it is all covered in the liquid.
Place into the oven and bake for 45 minutes.
While baking, make the banana ice cream by placing the bananas into the food processor and running until fluffy, stopping to scrape down the sides as needed. Place into the freezer to harden for scooping.
Remove the pudding from oven and cool a bit, then serve with a scoop (or two) of banana ice cream.
Can keep in the refrigerator, covered or better yet in a sealed container, for 4 days.
