Recipe: Eggplant Jam

Eggplant Jam

Cut the eggplant into 1/2 inch rounds, salt them and leave them for an hour.
Then rinse and dry them with a towel.
Fry them in Olive oil until brown on both sides.


1/2 tsp coriander
1/2 tsp cumin
one large clove of garlic pressed
1/2 cup of water.

Use a fork to mash it until it is soft and jam like.
Add more water if you need to and you can cook it off later after it's all soft.

Then add:
2 TBSP finely chopped cilantro
juice of 1/2 small lemon
salt and pepper to taste

Put it in a bowl and serve warm with bread or crackers or whatever

Garnish with olives and tomatoes if you want.


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