Figs With Charred Eggplant and Mascarpone Cream

  • 4 figs, sliced in half lengthwise
  • 1 heaping tsp Dr. Cowan's Garden Charred Eggplant Powder
  • 8 whole almonds, toasted
  • 1/2 cup mascarpone cheese'
  • 1 Tbsp honey + more for drizzling
  1. Sprinkle Charred Eggplant Powder onto a plate. Dip each fig half in the powder.
  2. Press a toasted almond into the middle of each half.
  3. Whisk 1 Tbsp honey into 1/2 cup mascarpone cheese.
  4. Arrange fig halves in a dish, spoon a dollop of mascarpone cream in the middle and drizzle with a little more honey. Dip figs into cream. Serves two.


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