Aubergine With Tomato Jam Recipe

1. 1

   This recipe is warm off the wonderful Great Chefs series.

2. 2

   There are no amounts specificied-use your best judgment.

3. 3

   make a jam by cooking the tomato, ginger and simple syrup till it is the consistency of jam.

4. 4

   Cut the aubergine into about one-inch pcs and use salt very very sparingly because the miso is salty.

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   (But do salt the aubergine with a tiny bit of salt because it will help draw out the moisture.)

6. 6

   Combine the miso with a little rice wine vinegar.

7. 7

   Coat the top of each piece of aubergine with the miso/vinegar mix.

8. 8

   Bake at 350 till the aubergine is just tender (I would say maybe ten min at most-it depends on your aubergine).

9. 9

   Serve topped with the jam.

10. 10

    Mary Curtis

* Per serving · 4 servings · Values may vary.

No additional tips available.