Roasted Garlic and Eggplant Jam
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1head garlic
- 2medium-size eggplant
- 1teaspoon salt
- ¼teaspoon freshly ground black pepper
- 1tablespoon olive oil
Nutritional analysis per serving (4 servings)
117 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 3 grams protein; 590 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
This was delicious! I spread it on homemade sourdough, just out of the oven. There is no need to separate the garlic and eggplant. Just throw it all on a baking sheet and let it roast for an hour. Next time I’ll do a double batch - this isn’t going to last long in my home.