Eggplant Jam
- 3 medium eggplants
- kosher or sea salt, or similar flaky salt
- olive oil
- 2 cloves garlic, peeled and minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon or allspice
- 1/8 teaspoon harissa, or hot sauce
- 1/4 cup (60 ml) water
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Cumin, ground (1 teaspoon)
- Eggplants, medium (3)
- Garlic (2 cloves)
- Parsley (1 tablespoon)
- Condiments
- Harissa (1/8 teaspoon)
- Cooking & Baking
- Cinnamon or allspice, ground (1/8 teaspoon)
- Kosher or sea salt (1)
- Olive oil (1)
- Paprika (2 teaspoons)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Water (1/4 cup)
Preparation
Read recipe preparation on davidlebovitz.com
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Recipe Stats
Published August 12, 2012 (6 months ago).
130 people saved this recipe.
