Roasted Garlic and Eggplant Jam
- Total Time
- 1 hour 30 minutes
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Ingredients
Yield:2 cups
- 1head garlic
- 2medium-size eggplant
- 1teaspoon salt
- ¼teaspoon freshly ground black pepper
- 1tablespoon olive oil
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.
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