Eggplant Jam

This thick and tasty spread makes a good dip or vegetable accompaniment. You can spice it up with additional flavours too!

Ingredients:

• 2 cups of eggplant, peeled and diced into 1 inch pieces
• 1 tsp sea salt,
• 1 tsp grapeseed oil
• 1 cloves garlic, peeled and minced
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/8 tsp ground cinnamon or allspice
• 1/8 tsp cayenne (optional)
• 30 ml water
• 1 tsp fresh lemon juice
• 1 tsp fresh parsley, chopped

Directions:

1. In non-stick pan, saute eggplant with grapeseed oil for 5 minutes on medium heat. 
2. Add spices, water, and lemon juice. Cover and cook for 10 minutes on medium-low heat or until soft.
3. Mash and continue to cook until it thickens like a jam – approximately 5 minutes.
4. Serve warm or cold, on meats or tofu or on slices of cucumber or zucchini.