🍽️ Caramelized Fennel with Date Quinoa and Basil Oil

Name: Caramelized Fennel with Date Quinoa and Basil Oil
Total time: 30 min
Yield: 4 servings
Ingredients: Fennel 2 pcs; Olive oil 6 tbsp; Butter 30 g; Salt pinch; Garlic cloves 2 pcs; Honey 2 tbsp; Organic Lemon 1 pcs; Pepper, black ground pinch; Basil, fresh 40 g; Sunflower oil 100 ml; Eggplants 2 pcs; Vegetable broth 500 ml; Cumin pinch; Turmeric, ground pinch; Chili, ground pinch; Quinoa 250 g; Macadamia nuts, roasted and salted 75 g; Balsamic vinegar, dark 25 ml; Soft Dates, dried and pitted 100 g

906 kcal · 30 min · 4 servings

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Ingredients

Fennel 2 pcs
Olive oil 6 tbsp
Butter 30 g
Salt pinch
Garlic cloves 2 pcs
Honey 2 tbsp
Organic Lemon 1 pcs
Pepper, black ground pinch
Basil, fresh 40 g
Sunflower oil 100 ml
Eggplants 2 pcs
Vegetable broth 500 ml
Cumin pinch
Turmeric, ground pinch
Chili, ground pinch
Quinoa 250 g
Macadamia nuts, roasted and salted 75 g
Balsamic vinegar, dark 25 ml
Soft Dates, dried and pitted 100 g

Instructions

1. Remove the outer leaves and the green fronds from the fennel. Set the green fronds aside for decoration.
2. Cut the fennel into 2-centimeter thick wedges. Ensure the hard base remains intact so the wedges stay together.
3. Heat 3 tablespoons of olive oil in a pan and add some butter.
4. Season the fennel wedges with salt and place pressed garlic cloves in the pan.
5. Fry the fennel in the foaming oil-butter mixture until browned, soft, and nicely colored.
6. Wash 40 grams of basil and shake it dry.
7. Place the basil, a pinch of salt, and 100 milliliters of sunflower oil into a high-powered blender.
8. Blend the ingredients briefly until a green oil forms.
9. If the oil turns gray due to heat, briefly boil it in a hot pan.
10. Strain the oil through a fine sieve and cool it immediately on ice to preserve the green color.
11. Preheat the oven to 180 degrees Celsius with top and bottom heat.
12. Wash the eggplants, halve them, and score a cross-hatch pattern into the flesh.
13. Season the eggplants with 3 tablespoons of olive oil and salt.
14. Bake the eggplants in the preheated oven for about 40 minutes.
15. Bring strong vegetable broth to a boil in a pot and season it with cumin, turmeric, and chili powder.
16. Rinse quinoa thoroughly under hot water in a sieve.
17. Add the rinsed quinoa to the boiling broth and simmer on low heat for about 15 minutes.
18. Remove the cooked eggplants from the oven and scrape out the soft flesh.
19. Mix the eggplant flesh with the date-quinoa mixture.
20. Place the date-quinoa mixture in the center of the plate.
21. Arrange the caramelized fennel wedges on top.
22. Garnish the dish with the reserved fennel fronds.
23. Drizzle the basil oil over the finished dish.

Nutrition per serving

kcal: 906
Protein: 15 g · Fett/Fat: 52 g · Carbs: 93 g