Moroccan Eggplant and Tomato Jam

Makes about 3 cups


  • 2 small eggplants
  • 3-4 tablespoons olive oil
  • 1/3 cup finely chopped shallot
  • 3 garlic cloves, minced
  • 2 Roma tomatoes, seeded and chopped
  • 1/2 of 1 preserved lemon, or 2 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon hot smoked paprika
  • Salt and freshly ground black pepper to taste


Preheat oven to 375°F.
Rub eggplants with a bit of oil and pierce in 2-3 places to keep from exploding.
Roast, turning occasionally, for about 45 minutes or until eggplant collapses and is very soft.
Let cool and scoop out soft pulp, discarding skin.
Heat olive oil in a medium saucepan.
Add shallots and garlic, sautéing until soft.
Add tomatoes and cook for 2-3 minutes.
Stir in pulp, lemon zest, juice and smoked paprika.
Cook over low heat for 5 minutes.
Season with salt and pepper to taste.
If mixture is too dry, add more olive oil.
Cool to room temperature and serve with pita bread.
Recipe from Central Market Poulsbo - Culinary Resource Center
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