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Eggplant and Tomato Jam with Delightful Palate's Balsamic Garlic Honey

Eggplant Tomato Jam for a pizza base

Eggplant and Tomato Jam with Delightful Palate’s Balsamic Garlic Honey

Makes 4 cups

Adapted from Suzanne Goin A.O.C. cook book

 

2 pounds globe eggplant  (about 2 medium)

½ cup olive oil

1 ½ teaspoons smoked paprika

¼ teaspoon cayenne

2 cloves garlic, finely chopped

¼ chopped basil

2 pounds ripe tomatoes  (about 6 medium)

1 sprig of rosemary

2 chilies de arbol, crumbled

1 cup diced onion

1 teaspoon sugar

1 tablespoon of red wine vinegar

3 tablespoons of Delightful Palate’s Balsamic Garlic Honey

salt and pepper to taste

Cut eggplant into ½ - inch slices, season with salt and let sit 10 minutes and then dry with paper towels, this is to remove any bitterness. Heat two large sauté pans over high heat and swirl in 3 tablespoons of olive oil and wait one minute, add the eggplant to the pan in one layer. Once it starts to color turn eggplant over and cook for another 3-4 minutes, until tender and golden. Transfer to a paper-lined baking sheet.

Cut the eggplant into ½ inch chunks, and toss in a large bowl with the paprika, cayenne, garlic and a pinch of salt. Taste for seasonings.

Cut an  “X” on the bottom of each tomato and blanch them in boiling water for 30 seconds. Cool tomatoes in a bowl and then use your fingers to slip off their skins. Cut each tomato in half and remove the seeds with your fingers, and  roughly  chop the tomatoes and save any juices..

Heat a medium large sauté pan over medium-high heat for 1 minute. Swirl in 2 tablespoons of oil, add the rosemary and chilies, and heat for 1 minute to season the oil. Add the onion season with salt and sauté for 3 minutes until onion is translucent. Add the chopped tomatoes, their juices, the sugar and the vinegar. Taste for salt and cook for 10 minutes, until most of the liquid  has evaporated and the tomatoes are cooked. Add the eggplant to the pan and turn up the heat and cook for another 6-8 minutes, stirring often until it has become jammy in texture add the Balsamic Garlic Honey.

Serve over pasta or as a base for pizza.