Total time: About 2 hours, 50 minutes, plus cooling time for the eggplant | Makes a little over 1 cup marmalade
Note: From Craig Strong, chef de cuisine at the Ritz-Carlton, Huntington Hotel & Spa. Strong serves this with spiced halibut and black rice, and suggests it would also go well with toasted flat bread, or grilled lamb chops or salmon. Golden raisins are available at well-stocked supermarkets.
- 1/2 cup olive oil
- 1 cup chopped white onions (about 1/2 large onion)
- 1 clove garlic, finely chopped
- 4 large eggplants, peeled and diced into 1-inch cubes
- Juice of 2 oranges
- 1 bay leaf
- 2 sprigs thyme
- Freshly ground pepper
- 1/4 cup golden raisins
- Grated zest of 2 oranges
Step 1Heat a large saute pan over medium heat. Add the oil and onions and saute the onions until they are translucent and tender, 8 minutes. Stir in the chopped garlic, being careful not to burn. Quickly add the eggplant, orange juice and herbs. Continue to cook over medium heat until the eggplant breaks down and becomes a paste, about 2 hours. Stir occasionally so that the eggplant does not burn on the bottom of the pan as it cooks. Remove the pan from heat and wait until cool enough to handle, 10 to 15 minutes.
Step 2Place parchment paper on a work surface. Push the eggplant mixture through an inverted tamis with a plastic pastry scraper. Season the mixture with one-half teaspoon salt and a pinch of pepper.
Step 3Place the mixture in a food processor with the raisins and orange zest; puree until smooth and emulsified, about 3 to 5 minutes. Transfer to a bowl and serve.
106 calories; 1 gram protein; 11 grams carbohydrates; 4 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 76 mg. sodium.
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