Ingredients
2 medium sized eggplants
Olive oil
2 cloves garlic, crushed
1 tsp paprika
1 tsp cumin
¼ cup water
Salt (to taste)
1/8 tsp cayenne or harissa sauce
Juice of 1 lemon
Chopped parsley
1 or 2 chopped tomatoes
Algerian Eggplant Jam
by Bronwen Laight
Directions
Cut the tops off of the eggplants and peel with vertical strips so you end up with striped eggplants. Cut into 1 cm thick slices. Brush the slices and a non-stick baking tray liberally with olive oil and bake at 190 for 20 – 30 minutes or until ready. Place eggplant in a pot with crushed garlic, paprika, cumin, water, a glug of olive oil and salt. Mash with a potato masher and cook gently, uncovered, stirring frequently, for about 20 min. Stir in lemon juice and cayenne or harissa and cook for 1 minute longer. Taste for seasoning and adjust if necessary. Place in a serving bowl and sprinkle chopped tomato and parsley over the top and serve with flatbread. This dish is also lovely as an accompaniment to BBQ’d chicken or fish.
Trill Farm really do offer the best and tastiest vegetables ever. I love them! The variety is great. Nice people too, not to eat but to talk to. Great community values- really inclusive. Thank you- you truly are amazing!
— Angie Huskisson
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