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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Eggplant Marmalade

Source: dLife

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

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	68.2

Total Carbs	13.4 g

Dietary Fiber	3.5 g

Sugars	8.9 g

Total Fat	1.3 g

Saturated Fat	0.2 g

Unsaturated Fat	0.1 g

Potassium	258.2 mg

Protein	1.2 g

Sodium	8.4 mg

Dietary Exchanges 1.3 Fat, 1.0 Vegetables, 0.2 Fruits, 0.2 Other Carbs, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each whole eggplant 0.3333
0.3333 cup fresh chopped onion 2.0
2 tbsp minced garlic 3.0
3 tbsp fresh ginger root 3.0
3 tbsp packed light brown sugar 1.5
1 1/2 tsp fennel seed 2.0
2 tbsp Vinegar, red wine 2.0
2 tsp sesame oil 0.3333
0.3333 cup golden raisins 0.3333
0.3333 cup low sodium vegetable broth 1.0
1 oz pine nuts

Directions

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.
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).