Eggplant With Tomato Jam
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Japanese | 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 <curtism@NKU.EDU> Date: Mon, 9 Sep 1996 16:53:43 -0400
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 39
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 6.5mg
Potassium: 430.4mg
Carbohydrates: 7.1g
Fiber: 2.2g
Sugar: 4.3g
Protein: 1.9g