Aubergine With Tomato Jam Recipe
Servings: 1
Ingredients
- Tomato minced, seeds removed (I would also peel) Ginger Simple syrup
- 1 x Aubergine (if possible Japanese) Red miso Red wine vinegar
Directions
- This recipe is warm off the wonderful Great Chefs series. There are no amounts specificied-use your best judgment.
- make a jam by cooking the tomato, ginger and simple syrup till it is the consistency of jam.
- Cut the aubergine into about one-inch pcs and use salt very very sparingly because the miso is salty. (But do salt the aubergine with a tiny bit of salt because it will help draw out the moisture.) Combine the miso with a little rice wine vinegar. Coat the top of each piece of aubergine with the miso/vinegar mix. Bake at 350 till the aubergine is just tender (I would say maybe ten min at most-it depends on your aubergine).
- Serve topped with the jam. Mary Curtis
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 427g | |
| Calories 99 | |
| Calories from Fat 7 | 7% |
| Total Fat 0.82g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 987mg | 28% |
| Total Carbs 23.36g | 6% |
| Dietary Fiber 13.3g | 44% |
| Sugars 10.2g | 7% |
| Protein 4.24g | 7% |
