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.

Eggplant (or Aubergine) with Tomato-Garlic Sauce

A Turkish recipe, one I adapted from Ayla Esen Algar’s
“The Complete Book of Turkish  Cooking,”a book I picked up when I was last in Istanbul.

3 medium eggplants (about 1 pound each)

4 tablespoons coarse salt

½ cup extra virgin olive oil

5 medium tomatoes, seeded and finely chopped

(or 1½ cups canned tomatoes, drained)

1 tablespoon tomato paste

2 tablespoon water

2 large cloves garlic, minced

2 teaspoons vinegar

  

• Peel the eggplants and cut off the stems. 
• Cut the eggplants in half lengthwise, then into ¼ inch slice. 
• Sprinkle the slices with the coarse salt, place them in a colander, cover with a heavy plate to weight down the pieces, and set aside for 4 hours. 
• Rinse the slices well and pat dry. 
• In a heavy skillet, heat the oil and fry the slices over a high heat (a few slices at a time) until they are golden brown on all sides. 
• Drain on paper towels and then arrange on a serving platter. 
• Pour off all but 1 tablespoon of the olive oil. 
• Add the chopped tomatoes simmer for about 10 minutes, stirring occasionally. 
• Thin the tomato paste with the 2 tablespoons of water, add to the sauce and cook for another 2-3 minutes. 
• Stir in the garlic and the vinegar and remove from the heat. 
• Pour the sauce over the eggplant slices.

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