Roasted Garlic and Eggplant Jam

1. 1

   Preheat oven to 350 degrees.

2. 2

   Wrap the garlic in foil and place in the oven for 1 hour.

3. 3

   Remove, cool and peel the garlic cloves.

4. 4

   Slice the eggplants in half lengthwise and place in oven for 45 minutes.

5. 5

   Remove and cool.

6. 6

   Scrape the roasted eggplant pulp from the skin and discard the skin.

7. 7

   In a blender or food processor, place the garlic and eggplant, the salt and pepper.

8. 8

   Puree until very smooth and whisk in the oil.

9. 9

   The jam will keep in a well-sealed container in the refrigerator for up to one week.

10. 10

    It can be used as a topping for baked potatoes or tossed with pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.