Roasted Eggplant Marmalade

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4 medium eggplants, unpeeled, cut into 1/2-inch cubes
1/4 cup minced garlic
1/4 cup minced fresh ginger
1/2 cup firmly packed brown sugar
1/4 cup red wine vinegar
2 tablespoons oriental sesame oil
2 tablespoons chopped tarragon OR 2 teaspoons dry tarragon
2 teaspoons fennel seeds
1 cup broth

In a 10"x15" baking pan, mix eggplant, garlic, ginger, brown sugar, vinegar, oil, tarragon, and fennel seeds. Bake in a 400 degree F oven, stirring occasionally, until liquid evaporates and eggplant browns and begins to stick to pan, about 1 1/2 hours. To deglaze the pan, add 1/2 cup of the broth and stir to scrape browned bits free. Continue to bake until eggplant begins to brown again, about 20 minutes. Repeat deglazing and browning steps, using remaining 1/2 cup broth. Serve marmalade warm or cool. If made ahead, let cool, then cover and refrigerate for up to 10 days (freeze for longer storage).

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