Eggplant jam

June 21, 2006

Makes about 4 cups

2 large eggplants (about 1 1/4 pounds each) 1 tablespoon olive oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 3 tablespoons creme fraiche or sour cream 1/4 cup chopped parsley 1/4 cup chopped cilantro Salt and pepper, to taste 1. Set the oven at 425 degrees. Prick the eggplant s in a few places and set them on a rimmed baking sheet. Roast them for 40 to 60 minutes or until they collapse and become very soft. Cool.

2. In a small skillet, heat the oil over medium heat. Cook the onion and garlic, stirring often, for 8 minutes or until they soften.

3. When the eggplant s are cool enough to handle, slit them lengthwise. With a spoon, scoop the flesh into a large bowl. Mash it with a fork. Stir in the onion mixture, creme fraiche or sour cream, parsley, and cilantro. Season generously with salt and pepper.

4. Cover and refrigerate for several hours or overnight. Serve chilled or at room temperature.

Adapted from Casablanca