Be the first to This savory chunky marmalade is made from eggplant, ginger, garlic, herbs, and spices. It may be served warm or cold and is easily frozen for longer storage.
Prep Time: 15 minutes
Cook Time: 2 hours, 10 minutes
Ingredients:
- 4 medium eggplants (aubergines), unpeeled, cut into 1/2-inch cubes
- 1/4 cup minced garlic
- 1/4 cup minced fresh ginger
- 1/2 cup brown sugar, packed
- 1/4 cup red wine vinegar
- 2 Tablespoons chopped tarragon or 2 teaspoons dried tarragon
- 1 Tablespoon sesame oil
- 1 Tablespoon soy sauce
- 2 teaspoons fennel seeds
- 1 cup low-sodium chicken broth, divided use
Preparation:
Preheat oven to 400 F.
Place eggplant, garlic, ginger, brown sugar, wine vinegar, tarragon, sesame oil, and soy sauce in a 10 x 15-inch baking pan. Stir to combine. Bake about 1-1/2 hours until liquid evaporates and eggplant begins to brown and stick to the pan.
Remove from oven. Stir in 1/2 cup of the chicken broth, scraping up any browned bits. Return to oven and bake another 20 minutes. Remove from oven and stir in remaining 1/2 cup chicken broth, again stirring up any browned bits. Return to oven and bake an additional 15 to 20 minutes until eggplant is thoroughly browned.
Let cool until warm, then serve. The eggplant marmalade may also be refrigerated up to 10 days and served cold or frozen up to 1 month.
Yield: about 2 cups
Place eggplant, garlic, ginger, brown sugar, wine vinegar, tarragon, sesame oil, and soy sauce in a 10 x 15-inch baking pan. Stir to combine. Bake about 1-1/2 hours until liquid evaporates and eggplant begins to brown and stick to the pan.
Remove from oven. Stir in 1/2 cup of the chicken broth, scraping up any browned bits. Return to oven and bake another 20 minutes. Remove from oven and stir in remaining 1/2 cup chicken broth, again stirring up any browned bits. Return to oven and bake an additional 15 to 20 minutes until eggplant is thoroughly browned.
Let cool until warm, then serve. The eggplant marmalade may also be refrigerated up to 10 days and served cold or frozen up to 1 month.
Yield: about 2 cups
