Eggplant Chutney

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Eggplant Chutney
Yield: Makes about 23/4 cups
Leftover pieces of ginger can be placed in a jar, covered with dry sherry and refrigerated for up to three weeks. This ginger-flavored sherry adds a wonderfully distinct flavor to salad dressings and stir-fry dishes.


Ingredients:

2large eggplant (2-1/2 pounds), unpeeled, cut into 1/2-inch cubes
1small onion, finely chopped
3tablespoons minced garlic
3tablespoons minced fresh ginger
3tablespoons packed light brown sugar
1teaspoon dried rosemary
1teaspoon anise or fennel seeds
1/2teaspoon dried thyme leaves
2tablespoons balsamic vinegar
1tablespoon dark sesame oil
1/4cup dark raisins
1/2cup reduced-sodium chicken broth
2tablespoons coarsely chopped walnuts




Preparation:


1.Preheat oven to 450°F. Arrange eggplant on 15X10-inch jelly-roll pan lined with foil. Add onion, garlic, ginger, brown sugar, rosemary, anise and thyme; toss to combine. Drizzle with vinegar and oil; stir to coat. Bake 1-1/2 hours or until eggplant is browned and shriveled, stirring every 30 minutes.2.Stir raisins into eggplant mixture and drizzle with chicken broth; bake 10 minutes or until broth is absorbed. Remove from oven; stir in walnuts. Cool. Serve on crackers or lavash as an appetizer or serve warm or at room temperature as a condiment or relish with roasted meats and poultry, if desired. Garnish with kale and orange slices, if desired. Store chutney in airtight container for up to 10 days in the refrigerator or 3 months in the freezer.




Nutritional Information:



Serving Size:



Sodium
4 mg



Protein
1 g



Fiber
trace g



Carbohydrate
7 g



Saturated Fat
trace g



Total Fat
1 g



Calories from Fat
25 %



Calories
40




Dietary Exchange:



Vegetable
2