Ingredients with Measurements:
- 2 large eggplants, peeled and diced
- 1/2 cup balsamic vinegar
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large saucepan
- Immersion blender or food processor
Step-by-step instructions:
1. In a large saucepan, combine the diced eggplant, balsamic vinegar, brown sugar, water, salt, and black pepper.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the eggplant is soft and the mixture has thickened.
3. Remove the saucepan from the heat and let the mixture cool for a few minutes.
4. Using an immersion blender or food processor, blend the mixture until it is smooth and jam-like in consistency.
5. Stir in the chopped fresh basil.
6. Transfer the eggplant jam to a jar or container and let it cool to room temperature before refrigerating.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
5. Temperature:
Medium-high heat for boiling, low heat for simmering.
Serving size:
Makes about 2 cups of eggplant jam.
Nutritional information:
Per serving (2 tablespoons):
Calories: 48
Fat: 0g
Carbohydrates: 12g
Protein: 1g
Sodium: 59mg
Sugar: 10g
Substitutions for ingredients:
- White sugar can be used instead of brown sugar.
- Red wine vinegar can be used instead of balsamic vinegar.
- Dried basil can be used instead of fresh basil.
Variations:
- Add chopped garlic or onion to the eggplant mixture before cooking.
- Add a pinch of red pepper flakes for some heat.
- Use honey instead of brown sugar for a sweeter jam.
- Add chopped sun-dried tomatoes for a more savory flavor.
Tips and tricks:
- Be sure to peel the eggplant before dicing it.
- Stir the mixture occasionally while simmering to prevent it from sticking to the bottom of the saucepan.
- Adjust the sweetness and acidity to your liking by adding more or less sugar and vinegar.
Storage instructions:
Store the eggplant jam in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
The eggplant jam can be served cold or at room temperature, but if you prefer it warm, simply microwave it for a few seconds or heat it in a saucepan over low heat.
Presentation ideas:
Serve the eggplant jam in a small bowl or jar with a spoon for spreading.
Garnishes:
Garnish with a sprig of fresh basil or a drizzle of balsamic glaze.
Pairings:
Serve the eggplant jam with crackers, bread, or as a topping for grilled meats or vegetables.
Suggested side dishes:
Pair the eggplant jam with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the eggplant jam is too thick, add a little more water or vinegar to thin it out.
- If the eggplant jam is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Be sure to store the eggplant jam in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Eggplant jam is a traditional Mediterranean condiment that is often served with bread or as a topping for grilled meats or vegetables.
Flavor profiles:
The eggplant jam has a sweet and tangy flavor from the balsamic vinegar and brown sugar, with a hint of fresh basil.
Serving suggestions:
Serve the eggplant jam as a condiment or spread for sandwiches, burgers, or bruschetta.
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