Roasted Garlic and Eggplant Jam - garlic

Method

• Preheat oven to 350 degrees.
• Wrap the garlic in foil and place in the oven for 1 hour.
• Remove, cool and peel the garlic cloves.
• Slice the eggplants in half lengthwise and place in oven for 45 minutes.
• Remove and cool.
• Scrape the roasted eggplant pulp from the skin and discard the skin.
• In a blender or food processor, place the garlic and eggplant, the salt and pepper.
• Puree until very smooth and whisk in the oil.
• The jam will keep in a well-sealed container in the refrigerator for up to one week.
• It can be used as a topping for baked potatoes or tossed with pasta.