Roasted Eggplant Marmalade

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Roasted Eggplant Marmalade

 

4 medium eggplants, unpeeled, cut into 1/2-inch cubes

1/4 cup each minced garlic and minced fresh ginger

1/2 cup firmly packed brown sugar

1/4 cup red wine vinegar

2 tbsps. sesame oil

2 tbsps. chopped tarragon or 2 tsp dried tarragon

2 tsps. fennel seeds

1 cup vegetable broth

 

In a 10 x15-inch baking pan, mix eggplant, garlic, ginger, brown sugar, vinegar,

oil, tarragon, and fennel seeds. Bake in a 400 degree oven, stirring

occasionally, until liquid evaporates and eggplant browns and begins to stick to

pan, about 1 1/2 hours. To deglaze the pan, add 1/2 cup of the broth and stir to

scrape browned bits free. Continue to bake until eggplant begins to brown again,

about 20 minutes.

Repeat deglazing and browning steps, using remaining 1/2 cup broth. Serve

marmalade warm or cool. If made ahead, let cool, then cover and refrigerate for

up to 10 days or freeze for longer storage.