Algerian Eggplant Jam (Savory)

1. 1

   Cut eggplant into 1/2 inch slices, sprinkle liberally with salt and let drain in a colander for 30 minutes.

2. 2

   Rinse well, squeeze gently and pat dry.

3. 3

   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.

4. 4

   Drain on paper towels, then chop finely.

5. 5

   Put in a colander until most of the oil has drained off, then transfer to a bowl and add the paprika, cumin and sugar.

6. 6

   Wipe out the frying pan then add the eggplant mixture and stir constantly over medium heat for 2 minutes.

7. 7

   Transfer to a bowl and stir in the lemon juice and season.

8. 8

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.