Eggplant with Tomato Jam

tomato chopped, peeled, seeds removed
simple syrup (2 parts sugar to 1 part water)
1 eggplant (if possible japanese)
red miso
red wine vinegar

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.

Click Here to Comment on This Recipe

Related Recipes:

Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search