This is an easy, basic comfort food, but it could use some spicing up. Cut your eggplant, lightly salt it, and sit it on papertowels for about 30min. You will be amazed how much water comes out! Otherwise, the eggplant will soak up all the oil like s sponge & and you'll have a bland, mushy mess. This is also true for zucchini, and you could substitute/use a combination of the two.

Reviewed On: Nov. 8, 2009

I followed the directions exactly. I'd originally planned to make muffins using the Pumpkin Date Loaf recipe on this site (DELICIOUS!) and I wish I'd done that. The cream cheese middle wasn't thick enough to stay in the middle in the batter (even when I tried making a tiny well for it). The baking time suggested seemed right, and I checked for "doneness" with a toothpick. Only a few minutes after cooling the muffins caved in, and once cooled we all tried them and didn't care for them. The cream cheese had a funny taste and texture, and overall it was a waste of time and ingredients. I will stick with the pumpkin date loaf recipe, and maybe try a cream cheese & cinnamon frosting.

Reviewed On: Jul. 31, 2009

Five stars because the recipe is perfect exactly as written! No changes, except that I used 3tsp of pumpkin pie spice because I was running low on cinnamon, and I made muffins because I prefer them to loaves. (My muffins were beautifully done after 20min. I've already eaten two just to make sure). The smell of them baking is mouth watering! If you're health-conscious- they are very moist and flavorful they don't even need butter! EDIT: This is a VERY forgiving recipe. I've made it many times using all pumpkin (I didn't have appleasauce), and I've made it withl raisins and also chocolate chips when I didn't have any dates. DELICIOUS!!

Reviewed On: Jul. 25, 2009