Eggplant tomato jam - Everything Anna

Eggplant tomato jam

A rich and delicious savoury vegan side dish. Pair with hummus and falafel in a pita. Or create a Mediterranean "cheeseboard" with hummus, olives, pita chips, and something sweet, like a chutney. It's gluten free, dairy free, meat free, healthy and delicious! And we love it with poached eggs and avocado!
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Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Eggplant tomato jam 2
Eggplant tomato jam 1
  • Duration
  • Cook Time
  • Prep Time
  • Refrigerate for multiple useServings

Ingredients

  • Extra-virgin olive oil, for cooking
  • 1 large eggplant, sliced to 1/4-inch thickness
  • 1 yellow onion, diced
  • 1 tomato, chopped
  • 1/2 jalapeño, minced
  • 1 tablespoon tomato paste
  • Coarse salt, to taste
  • Juice of 1/2 lemon

Preparation

In large skillet over medium-high heat, warm 1/4-inch olive oil until shimmering. Fry eggplant slices in batches, browning on both sides, adding oil as necessary. Drain on paper towels. 

In same skillet, heat 2 tablespoons olive oil over medium heat, place all remaining ingredients and cook for 10 minutes until onions are soft and translucent. Stir in eggplant whole and allow to simmer for another 10 minutes. If mixture is dry, add more olive oil.

Serve with our Homemade hummus.