Moroccan Jam
Prep time
Cook time
Total time
This is one of the best dips you'll ever eat!
Recipe type: Dips
Cuisine: Moroccan
Serves: 12
  • 750 grams 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. Chop eggplant 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, then add all the eggplant back to the pan
  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
  12. Will be good for 2 weeks if kept covered in the refrigerator
Each eggplant is different and some will take more or less time to go soft. The jam is much better if the eggplant is cooked til soft.
Recipe by Orgasmic Chef at