Ingredients with Measurements:
- 2 large eggplants, peeled and diced
- 1/4 cup olive oil
- 1/4 cup honey
- 4 garlic cloves, minced
- 2 sprigs of fresh rosemary, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red wine vinegar
Special equipment needed:
- Large skillet
- Wooden spoon
- Immersion blender or food processor
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add diced eggplants and cook for 10-15 minutes, stirring occasionally, until they are soft and slightly browned.
3. Add minced garlic and chopped rosemary to the skillet and cook for 1-2 minutes until fragrant.
4. Pour in honey, salt, and black pepper and stir until well combined.
5. Reduce heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally.
6. Remove the skillet from heat and let it cool for a few minutes.
7. Using an immersion blender or food processor, blend the mixture until it reaches a smooth consistency.
8. Return the skillet to low heat and add red wine vinegar. Stir well and let it simmer for another 5-10 minutes.
9. Remove from heat and let it cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for cooking eggplants and low heat for simmering the jam.
Serving size:
This recipe makes about 2 cups of eggplant jam, serving size is about 2 tablespoons.
Nutritional information:
Calories: 70
Fat: 4g
Carbohydrates: 9g
Protein: 1g
Fiber: 2g
Substitutions for ingredients:
- Maple syrup or agave nectar can be used instead of honey.
- Fresh thyme or oregano can be used instead of rosemary.
- Balsamic vinegar can be used instead of red wine vinegar.
Variations:
- Add chopped walnuts or pine nuts for extra crunch.
- Add a pinch of red pepper flakes for a spicy kick.
- Use roasted garlic instead of fresh garlic for a milder flavor.
Tips and tricks:
- Make sure to dice the eggplants into small pieces for a smoother jam.
- Use a non-stick skillet to prevent the eggplants from sticking to the bottom.
- Adjust the sweetness and acidity to your liking by adding more honey or vinegar.
Storage instructions:
Store the eggplant jam in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Reheat the eggplant jam in a small saucepan over low heat, stirring occasionally, until warm.
Presentation ideas:
Serve the eggplant jam in a small bowl or jar, garnished with a sprig of fresh rosemary.
Garnishes:
Fresh rosemary, chopped nuts, or a drizzle of olive oil.
Pairings:
Serve the eggplant jam as a spread on toast, crackers, or crostini. It also pairs well with cheese, roasted vegetables, or grilled meats.
Suggested side dishes:
Roasted vegetables, quinoa salad, or a green salad.
Troubleshooting advice:
- If the eggplant jam is too thick, add a splash of water or vegetable broth to thin it out.
- If the jam is too sweet, add more vinegar to balance the flavors.
Food safety advice:
Make sure to cook the eggplants thoroughly to prevent any foodborne illnesses.
Food history:
Eggplant jam is a traditional Mediterranean dish that has been enjoyed for centuries. It is often served as a spread or dip, and can be found in various cuisines such as Greek, Turkish, and Italian.
Flavor profiles:
The eggplant jam has a sweet and savory flavor with a hint of garlic and rosemary.
Serving suggestions:
Serve the eggplant jam as an appetizer or snack, or as a condiment for sandwiches or burgers.
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