Eggplant jam

Eggplant jam

Ingredients:

450 g peeled eggplants
400 g sugar
250 ml water

1-2 doses of vanilla
½ teaspoon of cinnamon
20 ml rum (optional)
1 teaspoon mahlèpe
½ teaspoon ground ginger
1 sprig fresh rosemary

Preparation:

Cut the aubergines into uniform cubes and place in a large heavy-bottomed saucepan. Pour in the water and sugar. Bring the mixture to a boil and reduce heat to a level that allows cooking at small bubbles.

Add all the spices and rosemary sprig (the latter will be removed 10 minutes later). Cook gently, stirring occasionally, until the eggplant becomes transparent and the syrup thickens. Check with a cold plate and a drop of syrup on it, if the jam is ready. The syrup must jell quick enough. It takes about 30-40 minutes to cook through.

Pour the jam into hot, clean jars. Seal tightly until it is hot and leave to cool. Normally, the center of the lid should be sucked inward and freeze. This indicates that the jam is air-tight sealed. Store the jars in a dark and dry cupboard and enjoy it as an appetizer or after the main course with favorite cheeses. It also goes very well with chunks of bread, topped with liver pâté or foie gras.