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Eggplant Marmalade Recipe

Eggplant Marmalade Recipe

12 serving

A quick kitchen tip - gingerroot does not have to be peeled before using!



2 medium eggplant (1 1/4 pounds each), unpeeled, cubed

1/3 cup coarsely chopped onion

2 tablespoons minced roasted garlic

3 tablespoons each: minced gingerroot, light brown sugar

1 1/2 teaspoons fennel seeds, crushed

2 tablespoons Asian sesame oil

1/3 cup golden raisins

1/3 cup reduced-sodium vegetable broth

2-3 tablespoons toasted pine nuts or slivered almonds

Whole wheat lavosh, or crackers


Combine eggplant, onion, garlic, gingerroot, brown sugar, and fennel; toss with vinegar and oil and arrange in single layer on a greased, foil-lined jelly roll pan. Bake at 425 degrees until eggplant is browned and wrinkled, about 1 1/2 hours, stirring every 30 minutes. Stir raisins and broth into mixture, bake until broth is absorbed, 10 to 15 minutes. Stir in pine nuts and cool. Refrigerate overnight for flavors to blend. Serve with lavosh.


Per Serving:

Calories: 75

% of calories from fat: 21

Fat (gm): 1.9

Saturated fat (gm): 0.3

Cholesterol (mg): 0

Sodium (mg): 6

Protein (gm): 1.6

Carbohydrate (gm): 14.9

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