ROASTED GARLIC AND EGGPLANT JAM
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Wrap the garlic in foil and place in the oven for 1 hour. Remove, cool and peel the garlic cloves. Slice the eggplants in half lengthwise and place in oven for 45 minutes. Remove and cool. Scrape the roasted eggplant pulp from the skin and discard the skin.
- In a blender or food processor, place the garlic and eggplant, the salt and pepper. Puree until very smooth and whisk in the oil. The jam will keep in a well-sealed container in the refrigerator for up to one week. It can be used as a topping for baked potatoes or tossed with pasta.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 4 grams, Fiber 9 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 589 milligrams, Sugar 10 grams
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