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Receta Aubergine With Tomato Jam
by Global Cookbook

Aubergine With Tomato Jam
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Ingredientes

  • Tomato minced, seeds removed (I would also peel) Ginger Simple syrup
  • 1 x Aubergine (if possible Japanese) Red miso Red wine vinegar

Direcciones

  1. This recipe is warm off the wonderful Great Chefs series. There are no amounts specificied-use your best judgment.
  2. make a jam by cooking the tomato, ginger and simple syrup till it is the consistency of jam.
  3. Cut the aubergine into about one-inch pcs and use salt very very sparingly because the miso is salty. (But do salt the aubergine 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 aubergine with the miso/vinegar mix. Bake at 350 till the aubergine is just tender (I would say maybe ten min at most-it depends on your aubergine).
  4. Serve topped with the jam. Mary Curtis