Orgasmic Chef

for food better than sex

  • Home
  • Recipes
    • Appetizers
    • Beef
    • Bread
    • Breakfast
    • Candy
    • Casseroles
    • Cheese
    • Chicken
    • Cookies
    • Desserts
    • Drinks
    • Ethnic
    • fish/seafood
    • holidays
    • Ice Cream
    • lamb
    • Main Courses
    • Pasta
    • Pork
    • Preserves
    • Salads
    • Sandwiches
    • Snacks
    • Soup
    • Thermomix
    • Vegetables
  • Bucket List
  • Post Gallery
  • Great Blogs
  • About Me
  • Contact

Moroccan Eggplant Jam

August 22, 2011 by Maureen 45 Comments

Sensing a trend here?  I don’t know about anyone else but sometimes I get on a flavor kick and this time it’s Morocco.  The blend of spices, the end of winter, the texture of the food in my mouth — not sure what it is but we’re really enjoying the experimentation.

I had some eggplant jam a few weeks ago and have been dying to try it and yesterday was the day.  It was a good thing really because we had intended to have thick juicy beef filets for dinner.  I’d bought the meat, cut the steaks really thick and sat them on the counter to bring to room temperature.  I went to the sofa with my iPad to send some Twitter messages and then went back into the kitchen.  I put the grill pan on the stove to heat to sizzle and then turned around to get the steaks.  No steaks.

Small dog who has learned to jump was very damp around his mouth and looking VERY guilty.  Damn well he should!  I’d been looking forward to my steak all day long.  “Bad dog!!” didn’t make me feel one bit better.

But then…

We’d had a big dinner the night before and we’d had lunch so why not a dinner of dips with my fancy dancy eggplant jam and the other dips in the fridge?  Dinner was sorted.  I’ll admit that rather than tossing away the baked potatoes and asparagus, we ate those too.  Not very Moroccan but good.

eggplant jam, a Moroccan recipe

Eggplant jam originates from Morocco but until recently had fallen out of favor with the younger generation.  The Jewish community in Morocco has kept the dish alive and its popularity is now spreading around the world and I can see why.  It’s absolutely delicious and it keeps in the refrigerator for up to 2 weeks. It’s sweet and tangy and goes well with heaps of dips.

I put the pizza stone in the oven.  Then I brushed some pita bread with olive oil on both sides and cut it into triangles with my pizza cutter.  Once the stone was hot, I put the “chips” on just until they started to turn brown and crunchy.

That was all dinner required.  Making the eggplant jam was really easy. Start by peeling and chopping the eggplant.  I like the little ones but I think any eggplant would work.

how to make eggplant jam

Then chop the onion and garlic and cook these three ingredients in batches because it looks like a lot but it reduces as it cooks.

sauteeing eggplant, onion and garlic

When all the ingredients are soft, place all the batches back into the pan and add the paprika, cumin, turmeric and chilli and cook for only 30 seconds.

adding chilli, paprika, cumin and turmeric into eggplant jam

Then add the vinegar and brown sugar and stir well.  Reduce the heat and cook til most of the moisture has evaporated.  Stir in the salt and pepper to taste and the fresh herbs.

eggplant jam

Eggplant jam is best at room temperature but it will keep in the refrigerator for up to 2 weeks.  It won’t last that long at my house.

Moroccan Eggplant Jam

Place the jam in a bowl and sprinkle with chopped parsley or coriander (cilantro) and serve with pita bread, pita chips or anything else you want to use as a shovel.  heh

4.6 from 8 reviews
Moroccan Eggplant Jam
 
Print
Prep time
13 mins
Cook time
1 hour
Total time
1 hour 13 mins
 
Wonderfully sweet and tangy and perfect with other dips or all on its own.
Author: Iris Windsor
Recipe type: appetizer
Serves: 12
Ingredients
  • 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
Instructions
  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
Notes
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.
Wordpress Recipe Plugin by EasyRecipe
2.1.7

moroccan eggplant jam

Filed Under: Appetizers, Preserves, Vegetables

  • « Previous Page
  • 1
  • …
  • 7
  • 8
  • 9
  • 10
  • 11
  • Next Page »

Subscribe

Subscribe by email
Got It!
Please check your email to confirm.
Email:

Oops! That doesn't look like a valid email
First Name:

Please tell us your first name
Go!
Please wait
 Twitter Google Plus Facebook Pinterest Email  RSS Instagram
The Noblys 121 ultimate food blogs for 2018

Good Food Links

Blogs I love

Our Other Projects

Fooderific.com
Australia's Best Food Blogs
America's Best Food Blogs

Archives

Privacy

Orgasmic Chef Privacy Policy

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress