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Eggplant Chutney


Eggplant Chutney

Eggplant Chutney

Leftover pieces of ginger can be placed in a jar, covered with dry sherry and refrigerated for up to three weeks. This ginger-flavored sherry adds a wonderfully distinct flavor to salad dressings and stir-fry dishes.

Yield

Makes about 23/4 cups

Ingredients

2 large eggplant (2-1/2 pounds), unpeeled, cut into 1/2-inch cubes
1 small onion, finely chopped
3 tablespoons minced garlic
3 tablespoons minced fresh ginger
3 tablespoons packed light brown sugar
1 teaspoon dried rosemary
1 teaspoon anise or fennel seeds
1/2 teaspoon dried thyme leaves
2 tablespoons balsamic vinegar
1 tablespoon dark sesame oil
1/4 cup dark raisins
1/2 cup reduced-sodium chicken broth
2 tablespoons coarsely chopped walnuts

Preparation

  1. Preheat oven to 450°F. Arrange eggplant on 15X10-inch jelly-roll pan lined with foil. Add onion, garlic, ginger, brown sugar, rosemary, anise and thyme; toss to combine. Drizzle with vinegar and oil; stir to coat. Bake 1-1/2 hours or until eggplant is browned and shriveled, stirring every 30 minutes.
  2. Stir raisins into eggplant mixture and drizzle with chicken broth; bake 10 minutes or until broth is absorbed. Remove from oven; stir in walnuts. Cool. Serve on crackers or lavash as an appetizer or serve warm or at room temperature as a condiment or relish with roasted meats and poultry, if desired. Garnish with kale and orange slices, if desired. Store chutney in airtight container for up to 10 days in the refrigerator or 3 months in the freezer.

Nutritional Information

Sodium 4 mg
Protein 1 g
Fiber trace g
Carbohydrate 7 g
Saturated Fat trace g
Total Fat 1 g
Calories from Fat 25 %
Calories 40

Dietary Exchange

Vegetable 2

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