This is a recipe redux of the Moroccan eggplan jam I did two years ago but I have a good reason. A couple of weeks ago, Lorraine Elliott from Not Quite Nigella came to the Sunshine Coast from Sydney for 24 hours. She came up to give a talk at Freestyle Escape Cooking and Art School in the hinterland not far from where I live.
We’ve been blog friends for a long time – I even admitted once to being a stalker of her blog and she admitted that she quite liked that about me. Lorraine asked if John and I would like to meet for dinner and I quickly pencilled it in my diary.
All of us who follow Lorraine’s blog do so for a few reasons. One reason is because it’s bloody brilliant reading. We get to know who Lorraine is, who her husband is, her family, her friends and her food. Another reason is to figure out how she got to be so popular with everyone.
After meeting her, I can share reason number two. She’s talented, she’s nice and she’s incredibly funny. I plan to find a university course I can audit for these qualities.
We met at one of the Freestyle Escape luxury lodges she was staying in. The view over the entire Sunshine Coast to the ocean was fantastic. At night you see all the lights of every community along the coast and even out to the big cargo ships waiting for a pilot to take them in to Brisbane harbour. I was mesmerised. The house was top quality through and through – including a gourmet kitchen.
I had left my copy of her book, Not Quite Nigella, My Path to Happiness Through Baking and Blogging on my hall table. I wanted to get it signed. Doesn’t it make you angry when you do something silly like leave things behind? I haven’t done it yet but I’m going to mail it to her so some day I can say I have a first edition AND it’s signed.
Minutes after we arrived, there was Martin Duncan, the chef and owner of Freestyle Escape and Freestyle Tout in Brisbane. Remember when I did the Nose to Tail cooking experience? That was at the Freestyle Escape cooking school.
If you’ve never met Martin, set your goal to do just that. Even if you have to travel across the world. What an entertaining man with the biggest heart I’ve seen in a long time. Check that link for Freestyle Tout in Brisbane and you’ll see that each of his desserts is a work of art.
Martin quickly set about starting a big fire in the fireplace so we could have a cozy chat and we plopped on the overstuffed sofa and the first thing I asked was, “Can you talk like Tuulikki for me?” (That’s her Finnish mother-in-law) I roared and could almost see the MIL with her flowing purple scarves.
Lorraine gave me some of her spicy beetroot chutney (absolutely wonderful – click the photo for her recipe) that she’d brought along and I gave her some ginger in syrup that’s a local legend around here.
Then we were off to Spicer’s Tamarind Retreat for drinks and nibblies (it’s a beautiful place) and then we headed higher up the hills to Montville and dinner at Peter and Belinda Brettell’s Wild Rocket at Misty’s restaurant. Since Lorraine was the visitor, she wrote about the dinner on her blog.
I’m going back to try different things one day soon. Peter is the chef who’s going to be presenting The Photographer, The Chef and the Blogger workshop on June 22nd in Maleny.
At the restaurant the fire was roaring and the friendship we’d begun online turned real. Martin was a scream when he explained what our star signs said about each of us. I’m Aquarius and now hold your hands in front of you and wiggle your fingers and say, “Aquarius? You live on a different astral plane from the rest of us. You don’t need anyone.” I glanced over at John and he said, “I’m not saying a word,” and laughed.
Ranee from Rani’s Cuisine is a friend and she joined us at Wild Rocket made a wonderful addition to the crowd. She was born in Mauritius, raised in Africa, India and Canada and gave up being a lawyer when her children came along. She got bored and now in her spare time she gives Mauritian cooking lesson dinner parties in customers’ homes around southeast Queensland. She’s got a great story.
So now you know why I made the Moroccan eggplant jam, right? I had to have something to go with the spicy beetroot relish! We love dips and we make some every week but I hadn’t made the Moroccan Eggplant Jam for two years. It’s not always easy to get really good looking little Chinese eggplant – the ones that look like long fingers.
I made some changes this time. The first recipe said to peel the eggplant and when I looked at those little babies I couldn’t make myself scrape all the good bits off. I crossed my fingers and hoped it would be okay and it was perfect. I even made it in my Thermomix this time.
- 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
- Chop eggplant into small pieces
- Prepare garlic and onion and dice very finely
- Combine eggplant, garlic and onion
- Cook in batches in a pan til soft, then add all the eggplant back to the pan
- Add paprika, cumin, turmeric and chilli and cook for 30 seconds
- Add vinegar and brown sugar and stir well to combine
- Reduce heat, stirring often, til most of the moisture has evaporated
- Stir in salt and pepper to taste and chopped herbs
- Transfer to serving bowl
- Sprinkle with chopped parsley or coriander (cilantro) and a dusting of paprika
- Serve at room temperature with pita bread
- Will be good for 2 weeks if kept covered in the refrigerator
I am absolutely crazy for eggplants and your jam looks divine, Maureen! I imagine how wonderfully tasty it is with all those spices — and versatile as well since it can be used in a variety of dishes.
I like it right out of the jar 🙂 But you’re right, it’s really versatile.
I’ve never had eggplant jam before! This sounds and looks delectable. I will have to try it soon. Thanks for introducing me to a great recipe Maureen!
I hadn’t either, but honestly, it’s so good as a dip when you’re eating several.
Nice eggplant photo! I wouldn’t have peeled those, either. And I’ve made a similar recipe in the past, although it’s been ages. Reminds me how good it is, and that I need to make it again. I can identify with you leaving your book behind – I do that sort of thing all the time! Really irritating when it happens. Anyway, great post – highly entertaining. Thanks!
I know. I got scolded on my drive to Brisbane today. John told me to take off or change the pissed off. He said I would offend people. He’s my rudder. 🙂
Grrr, I think my comment got lost in the ether. Great eggplant photo! And I wouldn’t have peeled those babies either. I love this recipe – I’ve made something similar in the past, although it’s been years. I need to do it again. And I can identify with leaving the book behind – it’s the sort of thing I do all the time. Highly irritating, isn’t it? Anyway, really fun post – thanks.
again? I have a new filter and since I put it in, I haven’t lost one. I just looked up and there are some in spam. Maybe you’re there 🙁 wonder what Akismet has against you today?
Sounds like you had a great visit with Lorraine (I’d love to visit both the place you went for drinks and the restaurant) and shared some pretty tasty food and recipes … can’t say I care for eggplant but I’m sure the jam was great. 🙂
I’m not one who’d leap over tall buildings for a piece of eggplant but this jam doesn’t taste eggplanty. It takes Moroccan 🙂
Great post Maureen. I just knew you and Lorraine would get along brilliantly. I love the view from the house – you could stare at it all day. I can’t believe you left your book behind! I love the look of your eggplant jam and those eggplants look stunning. You are right though – you can’t always buy them! xx
yes, you understand. She’s one of us, isn’t she?
Tasty sounding jam!
If you like dips – you’ll love this.
You had such a fun visit with Lorraine, I’m envious! 😉 I love eggplant, this jam sounds delicious!
I would meet her for dinner anytime 🙂
I wonder if you could freeze this jam? Since the eggplant is already cooked in the recipe, one would think that this would freeze all right. Any idea of how much the recipe makes up? Love the recipe by the way.
Hi Bern,
I halved the recipe and it made 4 small jars – relish type jars. I haven’t tried freezing the jam but I’ll go downstairs and put some in the freezer and let you know.
What a great time you guys must have had together! It sounds wonderful and full of fun, and of course, great food too 🙂
The jam sounds lovely indeed. I have a real soft spot for eggplant- despite my childhood experience of mum just boiling it for 20 mins and serving it up spongy and leaking water all over the plate, yuck!
We did laugh a lot. 🙂 The thought of your mother’s eggplant does not make me smile. LOL
I feel like I am the only Aussie blogger who has not been graced by the presence of Lorraine, she is my blogging idol! 😀 you are so lucky to meet her!
I like this jam recipe my friend and am definitely imagining it on pita!
Cheers
Choc Chip Uru
I can’t believe you haven’t met her yet. Get on the horn and meet her. She will instantly put you at ease and you’ll have a fantastic time.
So now I know why Powers that Are made me buy that eggplant [which was not even particularly choice] on my Friday shopping spree! What a fantastic recipe I’ll surely try on our Tuesday [tomorrow I’ll sleep ‘in’ ’cause tonight is the last night of the Giro d’Italia and I am a mad fan > 3 am!]! Lorraine: well, if it would not have been for NQN, I would not be making a nuisance of myself on half the English-language foodie blogs around the world!! For the first six months her blog > chez moi don’t think I even knew other posts existed!! One day . . . and all that . . . 🙂 !
LOL funny comment, Eha. You’re right about Lorraine, that’s for sure!
I grow my own Japanese eggplant, and I can’t wait to harvest these beauties and give them some Moroccan britches! Thanks!
This sounds delicious – not something I have ever tried but definitely something I need to get to!
You’ll love it
This looks delicious – not something I’ve ever tried but I think it is now something I need to get to!
I saw someone else make it and thought it was wonderful and figured if she could make it, so could I.
that sounds interesting. i would love to have it too.
It’s easy to make!
YUM!! Would this work with the regular eggplants? I’m thinking yes, but I might have to peel the skin as its usually a bit tougher. Looks most delicious 🙂
The little ones had a really thin skin and this is what was called for in the original recipe. However, most eggplant works the same way so I think it would be fine if you used a big one and peeled it first.
Maureen, I absolutely love the idea of eggplant jam, as it happens to be one of my favorite vegetables, and all the spices going into sound delightful, this is going on the menu for my next tapas evening! 🙂
oh you should! you’ll really like it. 🙂
OK – want your Thermomix version, paw-leese! Loved that you got to meet a lovely cyber friend. That is always such a treat… great photos, too…
I could probably make something similar in my Thermomix using this recipe, but I would prefer you jot it down for me, Maureen, having never tasted it before – and loving all things eggplant, as I do – would prefer to make it “right”.
🙂
V
I chopped the onion, garlic and chilli in the Thermomix and diced the eggplant by hand. I wanted bigger pieces. Then I mixed the onion, garlic and chilli with the eggplant in a big bowl and cooked in 3 batches til soft in the thermomix. (reverse) I think it was about 8 minutes each. Then everything back in the thermomix, added the sugar, spices and the vinegar, etc and cooked til it looked like jam. (reverse) I know I should have written it down. I’ll make it again soon because it’s nearly all gone. 🙂
Please check your spam for the comment I just wrote?
🙂
V
I found it 🙂
You must have had a terrific time together…it sounds like so much fun. I’m happy that you repeated this recipe as your first one was before I found your blog. 🙂
The ‘Freestyle’ experience sounds wonderful! Always thrilled to find new eggplant recipes, Maureen. I’m with you on keeping the skin. There is no good reason for removing it and it makes life so much easier to leave it on.
I am not a big fan of eggplant. But that dip looks SO wonderful I would try it. And am betting I would like it……….almost as much as I love that house.
it doesn’t taste like eggplant 🙂 I think you’d like it.
Sounds like you had a wonderful time with Lorraine! I hope I get to meet Lorraine one day soon.
Love the sound of your eggplant jam Maureen. Even though I’m not that keen on eggplant, I’m sure I’d love this.
That’s so nice that you got to meet Lorraine in person 🙂 I have read so much about her and also conversed with her so much through email and Twitter but we’ve never had the chance to meet up ~ But I can imagine her just as lovely as she portrays herself through her blog.
Ohhh Moroccan eggplant jam never heard of it but think it’ll be a hit at the next house party I have ~
im really interested to give this a go! sounds like guac but with eggplant to me!
this looks like perfect dip, I am on bread baking spree and could definitely do with some of these moroccan delish!
this would be delicious on your bread!
What a beautiful trip. That first photo is gorgeous – such a wonderful view. I have always loved eggplant and I must test it to see if I can re-introduce it to my diet. I hope so.
What a great story! I loved the picture of the Tamarind retreat, it looks so peaceful. I will have to have a look the next time I am in the area.
Your eggplant relish looks amazing, I have so many growing at the moment I would love to give it a try and preserve it in jars.
Very original! I’m sure this jam tastes exquisite.
A beautiful retreat.
Cheers,
Rosa
Maureen, I am so honoured that you found the time to meet with me! I was so looking forward to it and it was so much fun-like catching up with a friend that you’ve known for ages 😀 And this recipe? It sounds DIVINE! 😀
that’s what I like about you… humble. 🙂
I love eggplant. This looks like such a great place and sounds like you had a wonderful time.
Wow on so many levels Maureen — I am so jealous when I hear that someone has met blogging Goddess Lorraine! You are so lucky. I would also have love to try that beet root relish, it sounds so delicious. Your eggplant dip sounds fantastic, I love Moroccan flavours!
What a cutie that Martin Duncan is! That first photo looks unbelievable, just gorgeous.
You couldn’t have said it better. Lorraine and Martin are both real charmers. More than that though, they are both incredibly kind to everyone they meet. That sets them apart for me.
Wow you guys had quite a time together! What an incredible view. I made beetroot relish not long ago, it’s so good on goats cheese tarts!
You are so right! Lorraine’s spicy beetroot relish was perfect with that goats cheese.
Glad you posted this. I have about 8 eggplant ready to pick in the garden. Relish it is. Oh – and do you find the beetroot relish as good as Bills?
What a great post! I loved visiting Freestyle Tout and still get their newsletters. 🙂
A delicious jam in only 11 minutes – I can’t beleive it!
it was in my thermomix. I should adjust that to be what it would be like in a pan
The moment I read the title ” eggplant jam” i knew that I had to check this one out….what an interesting combo of flavors. I am bookmarking this! Thanks a lot Maureen for sharing this!
I hope you like it!
Maureen,
I love eggplant, in fact, I just pulled some off the grill not more than 10 minutes ago. I’m looking forward to trying this recipe soon!
What a great post, wonderful story and beautiful pictures!!!! And now for the jam – WOW! Love it! Gotta make it! I’m a huge jam lover and eggplant lover, so what better dish to treat myself and friend with. Thanks for sharing the recipe!
Hi Maureen! Lorraine sounds like a total sweetheart, not to mention super talented too. I love eggplant and your jam sounds scrumptious. Thanks for sharing!
You’re not wrong about Lorraine, Nancy! Thanks for the comment.
I adore eggplants and never thought to do them as a jam. What a fantastic recipe and idea. 🙂
Hi Maureen, eggplant is one of my absolute favourite veggies. The flavour is fantastic – it’s always lovely to get new ideas on things I can do with it. I love the idea of this jam… sounds great!
I love eggplants but I’ve never tried eggplant jam! I’m surprised I have all the ingredients already, so it is a sign that I must make! 🙂 I love Lorraine and her blog too, and you are absolutely right about her. And I have to say you are very talented and great writer too. I really enjoy all of your posts because you write so well!
I love eggplant and anything with it. This is interesting to me with the brown sugar, but then of course you are calling it a jam. Must try!
I called it a jam because others did. I use it as I would use any other dip. It’s not that sweet.