Moroccan Eggplant Jam
Prep time
Cook time
Total time
Wonderfully sweet and tangy and perfect with other dips or all on its own.
Recipe type: appetizer
Serves: 12
  • 750 grams peeled eggplant chopped
  • 4 cloves garlic very finely diced
  • 1 onion finely diced
  • Oil for frying
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 long red chilli finely diced
  • Salt and freshly ground pepper
  • 100ml white vinegar
  • ½ cup brown sugar
  • 2 tbsp finely chopped fresh coriander (cilantro)
  • 1 tbsp chopped flatleaf parsley
  1. Peel eggplant and chop into small pieces
  2. Prepare garlic and onion and dice very finely
  3. Combine eggplant, garlic and onion
  4. Cook in batches in a pan til soft
  5. Add paprika, cumin, turmeric and chilli and cook for 30 seconds
  6. Add vinegar and brown sugar and stir well to combine
  7. Reduce heat, stirring often, til most of the moisture has evaporated
  8. Stir in salt and pepper to taste and chopped herbs
  9. Transfer to serving bowl
  10. Sprinkle with chopped parsley or coriander (cilantro) and a dusting of paprika
  11. Serve at room temperature with pita bread
Cooking time is approximate. It all depends on how soft the original cooking is and how long it takes to cook down the jam. It took me about an hour.
Recipe by Orgasmic Chef at