Algerian Eggplant Jam Savory Recipes

Steps:

• Cover eggplant cubes with water and bring to a boil; let cook 10 min and drain. Dissolve sugar in 2 cups water.
• Place cloves in small square of cheesecloth, pull corners together and tie with thread to make a bag. Place in sugar water, bring to a boil, add to the eggplant and remove from heat.
• Let stand 24 hours.
• Drain the eggplant, reserving the syrup. Boil the syrup 20 minutes, add the eggplant back in and boil 30 minutes more.
• Remove the bag of cloves.
• Stir in the lemon juice and pour jam into hot sterilized jars.
• Let cool completely and store in a cool dark place.

Steps:

• Cut eggplant into 1/2 inch slices, sprinkle liberally with salt and let drain in a colander for 30 minutes.
• Rinse well, squeeze gently and pat dry.
• Heat about 1/4 inch of oil in a large frying pan and fry the slices in batches over medium heat until golden brown on both sides.
• Drain on paper towels, then chop finely. Put in a colander until most of the oil has drained off, then transfer to a bowl and add the paprika, cumin and sugar.
• Wipe out the frying pan then add the eggplant mixture and stir constantly over medium heat for 2 minutes. Transfer to a bowl and stir in the lemon juice and season.
• Serve at room temperature.