Eggplant with tomato jam
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Tomato chopped, seeds removed (I would also peel) | ||
| Ginger | ||
| Simple syrup | ||
| 1 | Eggplant (if possible Japanese) | |
| Red miso | ||
| Red wine vinegar | ||
Directions
This recipe is hot off the wonderful Great Chefs series. There are no amounts specificied--use your best judgment.
make a jam by cooking the tomato, ginger and simple syrup until it is the consistency of jam.
Cut the eggplant into about one-inch pieces and use salt very very sparingly because the miso is salty. (But do salt the eggplant with a tiny bit of salt because it will help draw out the moisture.) Combine the miso with a little rice wine vinegar. Coat the top of each piece of eggplant with the miso/vinegar mixture. Bake at 350 until the eggplant is just tender (I would say maybe ten minutes at most--it depends on your eggplant).
Serve topped with the jam. Mary Curtis Posted to EAT-L Digest 08 Sep 96 From: Mary Curtis <curtism@...> Date: Mon, 9 Sep 1996 16:53:43 -0400