Fresh summer eggplant and Slow Jams Tomato Jam are combined to create a simple and delightful dinner, perfect for the last weeks of dining al fresco. Right now, tomatoes are at the peak of their season, so we had to capture their delicious flavor in a jar!
Recipe…
5 Japanese Eggplants
3 Tbs Olive Oil
2 lbs Ground Beef
(Lamb or Chicken will also work well)
1 Small Onion
3 Red Peppers
6 Cloves Garlic,
Minced
½ Cup Fresh Parsley
Leaves
½ Cup Fresh Basil
Leaves
1 ¼ Cup Parmesan
Cheese
¾ Cup Slow Jams Tomato
Jam
Salt and Pepper
Preheat oven to 350 degrees. Cut eggplants in half and remove center, leaving
“boats”. Dice eggplant and chop onions
and red peppers into ½ inch square pieces.
Heat 1 Tbs. olive oil
in a medium sauté pan and season ground beef with salt and pepper. Sauté ground beef and brown. When beef is browned (8-10 minutes), remove
from the pan and set beef aside. Heat 2
Tbs. olive oil in pan and add onions, peppers and garlic. Sauté until browned (8 minutes) and then remove
from the heat. Add cooked beef, herbs, 1
cup of cheese and ½ cup of Slow Jams Tomato Jam to the mixture.
Season eggplant “boats”
with salt and pepper and place on a greased baking sheet. Divide meat mixture between 10 boats and top
with remaining cheese. Bake eggplant for
30 minutes or until cheese is bubbly and brown.
Remove eggplant from
oven and garnish with remaining Slow Jams Tomato Jam. Enjoy!
