Ingredients Jump to Instructions ↓

  1. 4 medium eggplants (aubergines), unpeeled, cut into 1/2-inch cubes

  2. 1/4 cup minced garlic

  3. 1/4 cup minced fresh ginger

  4. 1/2 cup brown sugar, packed

  5. 1/4 cup red wine vinegar

  6. 2 Tablespoons chopped tarragon or 2 teaspoons dried tarragon

  7. 1 Tablespoon sesame oil

  8. 1 Tablespoon soy sauce

  9. 2 teaspoons fennel seeds

  10. 1 cup low-sodium chicken broth, divided use

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 400 F. Place eggplant , garlic , ginger , brown sugar, wine vinegar , tarragon , sesame oil , and soy sauce in a 10 x 15-inch baking pan. Stir to combine. Bake about 1-1/2 hours until liquid evaporates and eggplant begins to brown and stick to the pan. Remove from oven. Stir in 1/2 cup of the chicken broth, scraping up any browned bits. Return to oven and bake another 20 minutes. Remove from oven and stir in remaining 1/2 cup chicken broth, again stirring up any browned bits. Return to oven and bake an additional 15 to 20 minutes until eggplant is thoroughly browned. Let cool until warm, then serve. The eggplant marmalade may also be refrigerated up to 10 days and served cold or frozen up to 1 month. Yield: about 2 cups


Send feedback