Ingredients with Measurements:
- 2 large eggplants, peeled and diced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 fennel bulb, chopped
- 2 tbsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp smoked paprika
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or food processor
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
2. Add the diced eggplant, fennel, mustard seeds, cumin seeds, coriander seeds, smoked paprika, salt, and pepper. Stir well to combine.
3. Cook the mixture over medium heat for 20-25 minutes until the eggplant is soft and tender.
4. Add the honey and apple cider vinegar and stir well. Cook for an additional 5-10 minutes until the mixture thickens and becomes jam-like.
5. Remove the pot from the heat and let the mixture cool for a few minutes.
6. Using an immersion blender or food processor, blend the mixture until smooth.
7. Taste and adjust seasoning as needed.
8. Transfer the eggplant jam to a jar or container and let it cool completely before storing in the refrigerator.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of eggplant jam
Nutritional information:
Calories per serving: 90
Fat: 4g
Carbohydrates: 13g
Protein: 1g
Fiber: 3g
Sugar: 9g
Substitutions for ingredients:
- You can use any type of onion instead of a large onion.
- If you don't have fennel, you can use celery instead.
- You can substitute honey with maple syrup or agave nectar.
- If you don't have apple cider vinegar, you can use white wine vinegar or lemon juice.
Variations:
- Add chopped fresh herbs such as parsley, cilantro, or basil for extra flavor.
- Add a pinch of red pepper flakes for some heat.
- Use different spices such as cinnamon, nutmeg, or cardamom for a different flavor profile.
Tips and tricks:
- Make sure to peel the eggplant before dicing it.
- Don't overcrowd the pot when cooking the eggplant mixture, as this can cause it to steam instead of brown.
- Use a large pot to prevent the eggplant mixture from sticking to the bottom.
- Let the eggplant jam cool completely before storing it in the refrigerator.
Storage instructions:
Store the eggplant jam in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the eggplant jam in a small saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the eggplant jam in a small bowl or jar with crackers, bread, or vegetables for dipping.
Garnishes:
Garnish with chopped fresh herbs such as parsley, cilantro, or basil.
Pairings:
Serve the eggplant jam with cheese, cured meats, or roasted vegetables.
Suggested side dishes:
Serve the eggplant jam with a side salad or roasted vegetables.
Troubleshooting advice:
- If the eggplant mixture is too dry, add a splash of water or vegetable broth to loosen it up.
- If the eggplant mixture is too wet, cook it for a few more minutes to evaporate the excess liquid.
Food safety advice:
Make sure to store the eggplant jam in an airtight container in the refrigerator to prevent bacteria growth.
Food history:
Eggplant jam is a traditional Mediterranean dish that has been enjoyed for centuries. It is often served as a condiment or spread and is a great way to use up excess eggplant.
Flavor profiles:
The eggplant jam has a sweet and savory flavor with a hint of smokiness from the paprika. The fennel and mustard seeds add a subtle licorice flavor.
Serving suggestions:
Serve the eggplant jam as a condiment or spread with crackers, bread, or vegetables for dipping.
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