Aubergine Jam served with Goat Feta and Toasted Bread
I made this aubergine jam to go with the Moroccan sausages I made last week, not only did it go well with the sausages it also made a fine spread on toasted bread, as pictured. I even had some left over which I took to work and enjoyed it warm with some wild rice for lunch. So if the aubergines are plentiful in your area at the moment it is well worth whipping up a batch of this jam for it versatility!
- 3 tbsp olive oil
- 1/2 onion
- 1 large aubergine (egg plant)
- 3 cloves garlic
- 1 tsp caraway seeds
- 1 tsp coriander seeds
- 1 cinnamon stick
- 1 small chili, whole
- 400g canned tomatoes
- 1 tsp brown sugar
- 1 tbsp white vinegar
- salt & pepper to season
- Place the caraway seeds and coriander seeds in a dry frying pan and cook for 2 minutes until aromatic.
- Finely chop onion.
- Dice aubergine to 1 inch pieces.
- Heat oil in a large heavy based pan and add onions. Cook on a medium heat into opaque.
- Add the aubergine and cook for 3 minutes.
- Add the remaining ingredients and cook over a low heat for 1 hour. Add a little water if the mixture starts to stick to the pan. After an hour the jam should be thick.
- Season to taste and once cooled place in a container and refrigerate. Should keep for a week.
- Serve on toast with a slice of goats feta or use as an accompaniment to my Moroccan sausages or grilled fish or chicken breast.