Algerian Eggplant Jam

(5 votes)

3 middle-sized eggplants (3 pounds total)
salt to taste
7 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons paprika, sweet
1 1/2 teaspoons pepper, cayenne or 1/8 teaspoon harissa
pepper, freshly ground
3 - 4 tablespoons fresh lemon juice
1 tablespoon parsley; chopped
3 lemon wedges or 3 tomato wedges

Preheat the oven to 375 degrees. Cut the stems off the eggplants. Using a vegetable peeler or a sharp knife, peel the skin in 1/2 inch wide strips vertically down each eggplant so you get a striped effect. Slice each eggplant horizontally into 1/2 inch slices.

Place in a colander and salt each slice. Let stand 30 minutes, then rinse well and pat dry with paper towels. Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the eggplant slices with 2 tablespoons oil and place in a single layer on the baking sheet. Bake for 20 to 30 minutes, turning occasionally, until the slices are light golden brown on both sides.

Transfer the eggplant to a bowl and, using a fork or potato masher, mash with the garlic, paprika, cumin, water and cayenne. Season to taste with salt and pepper. Heat the remaining 2 tablespoons of oil in a large skillet. Add the mashed eggplant and fry very slowly, turned occasionally, for about 20 minutes, or until the moisture evaporates. Stir in the lemon juice and cook 1 minute longer. Taste, and season with salt and pepper, if needed.

Place the eggplant on a platter and garnish with parsley and lemon or tomato wedges. Serve warm or at room temperature. This eggplant spread has a jamlike consistency. It is made all over North Africa, but this version, with garlic, cumin and lemon juice is one of the most flavorful. Serve it with warm country-style bread or pita.


Comments:

This recipie is very exquisite and sounds very delicious and unique.
Anonymous, Location not stated.

You mention cumin in the recipe directions, but it's not in the ingredients list. Looks delicious, though.
Anonymous, Location not stated.


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