Algerian Eggplant Jam

by Bronwen Laight
Algerian Eggplant Jam


2 medium sized eggplants
Olive oil
2 cloves garlic, crushed
1 tsp paprika
1 tsp cumin
¼ cup water
Salt (to taste)
1/8 tsp cayenne or harissa sauce
Juice of 1 lemon
Chopped parsley
1 or 2 chopped tomatoes


Cut the tops off of the eggplants and peel with vertical strips so you end up with striped eggplants. Cut into 1 cm thick slices. Brush the slices and a non-stick baking tray liberally with olive oil and bake at 190 for 20 – 30 minutes or until ready. Place eggplant in a pot with crushed garlic, paprika, cumin, water, a glug of olive oil and salt. Mash with a potato masher and cook gently, uncovered, stirring frequently, for about 20 min. Stir in lemon juice and cayenne or harissa and cook for 1 minute longer. Taste for seasoning and adjust if necessary. Place in a serving bowl and sprinkle chopped tomato and parsley over the top and serve with flatbread. This dish is also lovely as an accompaniment to BBQ’d chicken or fish.

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