We love the complex flavors of this puree. We like to serve it with the Twice-Cooked Scallops (page 25). It also goes well with salmon, turkey, corned beef, and the Root Beer–Braised Short Ribs (page 226). The smokiness gives the mixture a rich meaty taste and enhances the sweetness of the dried fruits. Rest assured, though—even if you don’t have smoked fruits, you can use the regular dried version and still enjoy something special.
Recipe information
Yield
makes about 1 pint
Ingredients
Preparation
Step 1
Put 2 cups (450 grams) water in a pressure cooker. Place a trivet in the bottom that will support a bowl. In a metal bowl that will fit inside the pressure cooker, combine the eggplant, cider, dates, prunes, apples, ginger, and salt. Cook the eggplant mixture for 5 minutes on high pressure. Let the pressure dissipate naturally.
Step 2
Alternatively, combine the eggplant, cider, dates, prunes, apples, ginger, and salt in a large pot over medium heat and cook for 1 hour until everything is very tender. Pour the cooked eggplant mixture into a blender and puree until smooth. Strain the puree through a fine-mesh strainer, then chill in a bowl set in an ice bath. Refrigerate the sweet and sour eggplant until ready to serve.
