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Eggplant Marmalade
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
1/2 Fat , 1 1/2 Vegetables , 1/2 Fruits , 1/2 Other Carbs , 1/2 Starch , 1/2 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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2 each  whole eggplant
0.3333 cup  fresh chopped onion
2 tbsp  minced garlic
3 tbsp  fresh ginger root
3 tbsp  packed light brown sugar
1 1/2 tsp  fennel seed
2 tbsp  Vinegar, red wine
2 tsp  sesame oil
0.3333 cup  golden raisins
0.3333 cup  low sodium vegetable broth
1 oz  pine nuts
  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).

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