Spanish vegetarian tapas

with dates, cheese and grilled eggplant

  • 20 min
  • 3-4 pers.
Recipe by Michala Kramer,


  • 1 bag of Earth Control dates
  • 2 tbsp. Mató cheese (or feta cheese)
  • 1 tbsp. maple syrup
  • A handful of Earth Control walnuts
  • 1 eggplant
  • 250 g. small tomatoes
  • 2 clove of garlic
  • 1 red onion
  • 1 dl. Mató cheese (or feta cheese)
  • 1 tbsp. olive oil
  • Fresh basil


Stuffed dates: Open the dates and stuff with Spanish Mató cheese and walnuts. Arrange on a plate and decorate with maple syrup.

Tomato salad: Rinse and chop the tomatoes in half. Chop garlic and red onion. In a bowl, mix with the tomatoes and Mató cheese. Sprinkle with olive oil and fresh basil.

Eggplant: Rinse and cut the eggplant into thick slices. Brush with olive oil and grill them 2-3 minutes on each side. Wrap them on a plate and fill them with 1 tsp. tomato salad on top.

Arrange the tapas table with olive tapenade, pesto, flute, grapes, olives, manchego cheese, sun-dried tomatoes, crispy biscuits and Spanish red wine.

Natural Dates

Our stone-free Deglet Nour dates are carefully selected because they have an irresistible, caramel-like sweetness and a delicious, soft bite - which together make the dates a natural snack that can be[...]
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