Title: Roasted Eggplant Marmalade
Categories: Preserve
Yield: 4 Cups
| 4 | md | Eggplants, unpeeled, cut into 1/2" cubes |
| 1/4 | c | Each minced garlic and minced fresh ginger |
| 1/2 | c | Firmly packed brown sugar |
| 1/4 | c | Red wine vinegar |
| 2 | tb | Oriental sesame oil |
| 2 | tb | Chopped tarragon -OR- |
| 2 | ts | Dry tarragon |
| 2 | ts | Fennel seeds |
| 1 | c | Low-sodium chicken broth |
In a 10"x15" baking pan, mix eggplant, garlic, ginger, brown sugar,
vinegar, oil, tarragon, and fennel seeds. Bake in a 400øF oven, stirring
occasionally, until liquid evaporates and eggplant browns and begins to
stick to pan, about 1 1/2 hours. To deglaze the pan, add 1/2 cup of the
broth and stir to scrape browned bits free. Continue to bake until eggplant
begins to brown again, aobut 20 minutes. Repeat deglazing and browning
steps, using remaining 1/2 cup broth. Serve marmalade warm or cool. If made
ahead, let cool, then cover and refrigerate for up to 10 days (freeze for
longer storage).