Algerian Eggplant Jam

I have never been to Algeria and what I know about that North African country has been largely gleaned through the works of Frantz Fanon. There was a handsome Algerian human rights activist I knew many years ago, but sadly it never got beyond my fantasizing about the possibilities.

This eggplant spread has a jam-like consistency. It is made all over North Africa, but this version, with garlic, cumin and lemon juice is considered to be one of the most flavourful. Serve it with pita.

3 middle-sized eggplants (approximately 3 pounds)

salt to taste
7 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons paprika
1½ teaspoon cayenne pepper or 1/8 teaspoon harissa pepper, freshly ground

½ teaspoon cumin (or more to taste)
3 - 4 tablespoon fresh lemon juice
1 tablespoon chopped  parsley
3 lemon wedges

• Preheat oven to 375º Fahrenheit. 
• Cut the stems off the eggplants.  Using a vegetable peeler or a sharp knife, peel the skin in 1/2 inch wide strips vertically down each eggplant so you get a striped effect. 
• Slice each eggplant horizontally into 1/2 inch slices. 
• Place in a colander and salt each slice.  Let stand 30 minutes, then rinse well and pat dry with paper towels.  
• Brush a baking sheet with 3 tablespoons of the oil. 
• Lightly brush the eggplant slices with 2 tablespoons oil and place in a single layer on the baking sheet. 
• Bake for 20 to 30 minutes, turning occasionally, until the slicesd are light golden brown on both sides. 
• Transfer the eggplant to a bowl or a large mortar, and mash with the garlic, paprika, cumin, water and cayenne. 
• Season to taste with salt and pepper. 
• Heat the remaining 2 tablespoons of oil in a large skillet. 
• Add the mashed eggplant and fry very slowly, turned occasionally, for about 20 minutes, or until the moisture evaporates. 
• Stir in the lemon juice and cook 1 minute longer. 
• Taste, and season with salt and pepper, if needed. 
• Place the eggplant on a platter and garnish with parsley and lemon wedges. 
• Serve warm or at room temperature.