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Wednesday, July 18, 2012

Roasted Eggplant Preserve

Alot of eggplant preserve recipes call for cooking it in vinegar, but then you drain off that lovely stuff and toss it. Not my kind of recipe. This one doesn't waste anything, AND it tastes divine. I only made 1 pint summer 2011, will be making lots of it this year for sure! 

The Glass Pantry, Georgeanne Brennan, p.61

2 lbs eggplant
3/4 - 1 c olive oil
2T salt
2T pepper
6 cloves garlic
6T chopped thyme
1/3 - 1/2 c balsamic

brush eggplant with a little olive oil, roast 400 or BBQ, cool.
layer with salt/pepper, garlic, thyme, pouring over oil, vinegar as you go, too. store in fridge, flipping it every day for a week to insure oil/vinegar get everywhere.
they say it keeps for 6 months, mine was fine for 9.
makes 1 quart

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