This Aubergine also known as Eggplant Jam is not sweet 'jammy' in the traditional British sense, but its definitely jammy, thick and spreadable.
I made this savoury Algerian aubergine spread a little while back.
We had mostly spread on crusty bread or stuffed with salad in pitta bread. It made a good change from chickpea hummus.
I am sharing this with Sunday Fitness and Food Fitness hosted by Marathons and Motivation and Ilka's blog;
2 aubergines, sliced lengthways
Good olive oil for frying
2 garlic cloves, crushed
1 teaspoon paprika (not smoked)
11/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 tablespoon of freshly squeezed lemon juice
Heat 4 tablespoons Olive oil in a wide pan and fry the slices in batches until golden on both sides. and looking like its beginning to fall apart.
Drain, then chop roughly (possibly using a mezzaluna if you have one).
Transfer to a colander for the oil to drain. when the oil has drained transfer to a ceramic bowl and add the garlic, spices and sugar
Place a clean frying pan on the heat then cook the moisture over medium heat for 5 minutes until thick.
Season to taste, then remove from the heat.
Squeeze in the lemon juice and stir well to combine
Transfer to a bowl to allow to cool.
Enjoy within one week.