Spicy Eggplant Jam
"This tasty little condiment is from Cooking's Good Vegetarian Café. It's a spicy little jam, and you can kick it up even more by adding more harissa. Served with flatbread or crackers, this is an unusual and most enjoyable little appetizer. Enjoy!"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (699.5 g)
- Calories 406.3
- Total Fat - 33.9 g
- Saturated Fat - 4.7 g
- Cholesterol - 11.4 mg
- Sodium - 179.5 mg
- Total Carbohydrate - 28.1 g
- Dietary Fiber - 10.6 g
- Sugars - 12.6 g
- Protein - 4.7 g
- Calcium - 96.8 mg
- Iron - 3.9 mg
- Vitamin C - 29.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Slice the eggplants and put them into a colander, add salt and let them sit for about 30 minutes so they release moisture.
Step 2
Heat the oven to 375. Spray a baking sheet with cooking spray. Rinse the eggplant, pat them dry and place in a single layer on the baking tray.
Step 3
Bake for 30 minutes until soft, turning them over half way through.
Step 4
Place the cooked eggplant in the food processor with the remaining ingredients except the lemon juice. Pulse one or two times to a chunky consistency (do not over-process to a puree!).
Step 5
Heat a pan with the olive oil and saute the eggplant until all the moisture has cooked away. Stir in the lemon juice and cook another minute.
Step 6
Serve with crusty bread, pita or crackers.
Tips
- Food Processor
0 Reviews
You'll Also Love
