Recipe - Eggplant With Tomato Jam

Tomato chopped, seeds
removed (I would also peel)
Ginger
Simple syrup
1 Eggplant (if possible
Japanese)
Red miso
Red wine vinegar

This recipe is hot off the wonderful Great Chefs series. There are no
amounts specificieduse your best judgment.

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

Cut the eggplant into about oneinch pieces and use salt very very
sparingly because the miso is salty. (But do salt the eggplant with a tiny
bit of salt because it will help draw out the moisture.) Combine the miso
with a little rice wine vinegar. Coat the top of each piece of eggplant
with the miso/vinegar mixture. Bake at 350 until the eggplant is just
tender (I would say maybe ten minutes at mostit depends on your
eggplant).

Serve topped with the jam. Mary Curtis

Posted to EATL Digest 08 Sep 96

From: Mary Curtis curtism@NKU.EDU

Date: Mon, 9 Sep 1996 16:53:43 0400