Hi guys! How are you? I’m doing absolutely wonderful. I’m not sure if you’ve noticed, but I haven’t been commenting on many posts lately. It’s not because I don’t adore every one of you, I just haven’t been in the “blogging mood”. I’ve been so occupied with school lectures and studying, the last thing I’ve wanted to do was sit around the computer. Don’t worry though, I’m back and ready to comment away 🙂
Alright let’s move on to happier & exciting things.Yesterday I realized that the two eggplants I had in my fridge were about to go bad. Well, I absolutely HATE letting food go to waste and was very determined to use them in some way.
After browsing punchfork, and googling eggplant recipes for a little bit (1 hour to be exact), I finally stumbled upon EGGPLANT JAM! I know what your thinking, eggplant jam? Yup, I wasn’t sure about it at first, but boy am I glad I decided to give this recipe a try.
Eggplant Jam :: Adapted from David Lebovitz
- 2 medium eggplants
- Olive oil or olive oil spray
- 1 clove garlic, peeled & minced
- 1 tsp. paprika
- 1/2 tsp cumin
- 1/8 tsp. hot sauce
- 1/8-1/4 tsp. cinnamon
- 3 tbsp. water
- 1 tbsp. lemon juice
- 1 tsp. dried parsley
- Rinse and dry the eggplant
- Using a vegetable peeler, peel in vertical strips, leaving about 1/2 inch between each peeling. Slice eggplant lengthwise
- Sprinkle eggplant with salt, and lay on paper towel for about 30 minutes to extract eggplant juices
- Preheat oven to 375 degrees F.
- On a baking sheet, either brush olive oil on eggplant, or spray with olive oil spray, and then flip them over
- Bake for 25 minutes, flipping eggplant over midway
- Once cooked, put them in lg. bowl with garlic, paprika, cumin, cinnamon, hot sauce & water, and then mash well
- Drizzle small amount of olive oil, or spray with olive oil spray in a skillet.
- Cook the mashed eggplant on low heat, stirring frequently for 20 minutes, or eggplant mixture becomes thick
- Stir in lemon juice, and let cook for another minute
- Once complete, remove from heat & fold in parsley
It may look like a lot of steps, but I promise you, if I had no trouble, your good to go :).
And now I’m sure you’re wondering what in the world you can pair eggplant jam with right? The original recipe mixed in molasses, however I decided to try it a different way…..
BLT & Eggplant Sandwich
- 2 slices whole grain toast
- 2 slices turkey bacon
- 2 tsp. light mayo
- EGGPLANT JAM
- Cook bacon in skillet until done
- While bacon is cooking, toast both pieces of toast, and thinly slice tomato
- On one piece of toast; spread mayo, and top with lettuce and tomato slices
- On other piece of toast; lay down bacon & top with your eggplant spread
Yes I’m aware that eggplant jam may look gross, but don’t let looks fool you. It’s delicious!
- Do you think you’ll try this recipe out?
- What do you think eggplant jam would pair well with?