Aubergine With Tomato Jam Recipe

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

1. This recipe is warm off the wonderful Great Chefs series.
2. There are no amounts specificied-use your best judgment.
3. make a jam by cooking the tomato, ginger and simple syrup till it is the consistency of jam.
4. Cut the aubergine into about one-inch pcs and use salt very very sparingly because the miso is salty.
5. (But do salt the aubergine with a tiny bit of salt because it will help draw out the moisture.)
6. Combine the miso with a little rice wine vinegar.
7. Coat the top of each piece of aubergine with the miso/vinegar mix.
8. Bake at 350 till the aubergine is just tender (I would say maybe ten min at most-it depends on your aubergine).
9. Serve topped with the jam.
10. Mary Curtis

tomato, aubergine

Taken from cookeatshare.com/recipes/aubergine-with-tomato-jam-71824 (may not work)