Recipe: Eggplant Jam
Cut the eggplant into 1/2 inch rounds, salt them and leave them for an hour.
Then rinse and dry them with a towel.
Fry them in Olive oil until brown on both sides.
1/2 tsp coriander
1/2 tsp cumin
one large clove of garlic pressed
1/2 cup of water.
Use a fork to mash it until it is soft and jam like.
Add more water if you need to and you can cook it off later after it's all soft.
2 TBSP finely chopped cilantro
juice of 1/2 small lemon
salt and pepper to taste
Put it in a bowl and serve warm with bread or crackers or whatever
Garnish with olives and tomatoes if you want.