Stuffed Eggplant with Tomato Jam

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!  

Cheddar Disks

People love to serve our jams on cheese trays so we thought we would combine the two into one deeeeliciously baked bite.  Serve these cheddar disks as an appetizer, afternoon snack, cheese tray addition or as a great accompaniment to a salad.   

Recipe…

Makes about 30 disks
2 cups shredded sharp cheddar cheese
1 stick butter
1 cup flour
1 cup Slow Jam's Jam – we suggest tomato, raspberry jalapeno or sweet pepper

Cream cheddar cheese, flour and butter until dough forms a ball.  Measure balls of dough using a teaspoon and roll into uniform spheres.  Place balls in a bowl, cover and place in refrigerator for 1 hour and up to 48 hours. 

When you are ready to bake the cheddar disks, preheat oven to 350 degrees.  Place balls of dough on ungreased baking sheet and bake for 10 minutes.  Remove the disks from the oven and make indents in the top using a wooden spoon.  Fill each indent with a half teaspoon (or a little more) of jam and place back in oven.  Bake disks for 5-7 minutes longer until they are golden brown and jam is bubbly.  Allow cheddar disks to cool before serving – and be careful about eating them straight out of the oven, because the jam is piping hot!     

Savory Tomato Toasts



Our Tomato Jam goes well with almost anything but our favorite way goes back to the basics - cheese and toast.  This is hands down (and jars empty) our favorite hors d’ oeuvre recipe.  Feel free to substitute cream cheese or mascarpone or whatever spread you would like!    

Recipe…

1 Loaf Whole Grain or Traditional Baguette

1 Round of Goat Cheese at room temperature

1 Jar Slow Jam's Tomato Jam

Slice baguette into thin rounds and toast in oven or toaster oven.  Whip goat cheese and spread on toasts.  Top toasts with Tomato Jam and watch them disappear before your eyes!