Eggplant with Tomato Jam

Categories: None

Serves: 1 Servings

Ingredients:

Tomato chopped, seeds
-removed (I would also peel)
Ginger
Simple syrup
1 Eggplant (if possible
-Japanese)
Red miso
Red wine vinegar

Instructions:
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

Date: Mon, 9 Sep 1996 16:53:43 -0400

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