This recipe is inspired by a novel from Simone de Beauvoir where she described an eggplant cooked somehow in sugar. Since then I kept experimenting to find this balance between spices and sweetness, texture and colour.
Originaly made to be paired with a cheese selection from Willicroft, we also really like to enjoy it with yoghurt, bread, braised veggies, olive oil...
Ingredients: aubergine, beet sugar, fresh ginger, pectine, poivre long pipalli sumatra, clove, kaffir lime leave, lemon.
Nutrition facts: Crude protein 0,6g/100g, Crude fat 2g/100g, total carbohydrates 59,1g/100g, of which sugars 59g/100g, Dietary fibers 0,9g/100g, Energy value (kJoules/100g) 1095, energy value (kcal/100g) 262, sodium 0,003g/100g, salt as NaCl 0,006g/100g
Keep your jar in a dry and cool environement, when open, keep refrigerated.