Source: dLife

Eggplant spread made with roasted eggplant, garlic, ginger root, and brown sugar.

Servings

2 whole eggplant , unpeeled and cubed
0.33 cup fresh chopped onion
2 tbsp minced garlic , roasted
3 tbsp fresh ginger root , minced
3 tbsp packed light brown sugar
1.5 tsp fennel seed , crushed
2 tbsp Vinegar, red wine
2 tsp sesame oil
0.33 cup golden raisins
0.33 cup low sodium vegetable broth
1 oz pine nuts , toasted (or slivered almonds)

1 Combine eggplant, onion, garlic, ginger root, brown sugar, and fennel; toss with vinegar and oil and arrange in single layer on a greased, foil-lined jelly roll pan.
2 Bake at 425 degrees F until eggplant is browned and wrinkled (about 1 1/2 hours), stirring every 30 minutes. Stir raisins and broth into mixture, bake until broth is absorbed, 10 to 15 minutes. Stir in pine nuts and cool. Refrigerate overnight for flavors to blend. Serve with lavosh (not included in nutritional data).