Roasted Eggplant Marmalade

Name: Roasted Eggplant Marmalade
Yield: Yield: 24 servings
Ingredients: 2 globe eggplants, about 1 pound each; 3 tablespoons Kikkoman Soy Sauce; 3 tablespoons brown sugar; 2 tablespoons minced garlic; 2 tablespoons minced ginger; 2 tablespoons sherry or balsamic vinegar; 1 tablespoon Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil; 1 tablespoon chopped tarragon leaves; 1 teaspoon ground fennel seed; salt

Yield

Yield: 24 servings

kikkoman products used:

Soy Sauce No Preservatives Added Non-GMO Toasted Sesame Oil

ingredients

2 globe eggplants, about 1 pound each
3 tablespoons Kikkoman Soy Sauce
3 tablespoons brown sugar
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons sherry or balsamic vinegar
1 tablespoon Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 tablespoon chopped tarragon leaves
1 teaspoon ground fennel seed
salt

directions

Prick eggplants with skewer to avoid exploding in the oven. Place on sheet pan and bake at 350° for 30 to 40 minutes or until eggplant collapses. Remove from oven and cool; peel. Cut into 1/3-inch dice.

In large saute pan, heat soy sauce, sugar, garlic, ginger, vinegar, sesame oil, tarragon, fennel seed and salt over medium heat. Stir in eggplant and simmer for 5 to 10 minutes to blend flavors. Serve warm or cold with lamb or beef.

Recipe created by Chef Gary Danko, Restaurant Gary Danko, San Francisco

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE