Roasted Garlic and Eggplant Jam

Ingredients

• 1 head garlic
• 2 medium-size eggplant
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    234 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 17 grams dietary fiber; 19 grams sugars; 6 grams protein; 1178 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 cups

Preparation

1. Preheat oven to 350 degrees. Wrap the garlic in foil and place in the oven for 1 hour. Remove, cool and peel the garlic cloves. Slice the eggplants in half lengthwise and place in oven for 45 minutes. Remove and cool. Scrape the roasted eggplant pulp from the skin and discard the skin.
2. In a blender or food processor, place the garlic and eggplant, the salt and pepper. Puree until very smooth and whisk in the oil. The jam will keep in a well-sealed container in the refrigerator for up to one week. It can be used as a topping for baked potatoes or tossed with pasta.