Eggplant Jam

A great accompaniment for any kind of grilled meat in summer, this dish was created by Suzanne Goin, chef and co-owner of several Los Angeles restaurants--including Lucques and A.O.C. To make the jam especially silky, Goin peels and seeds the tomatoes. You could use skin-on seeded tomatoes in a pinch, or even good-quality canned.


This recipe goes with Merguez with Chickpea Purée and Eggplant Jam

Yield: Makes about 2 2/3 cups (serving size: 1/3 cup)
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 77%
  • Protein: 1.2g
  • Fat: 11g
  • Saturated fat: 1.6g
  • Carbohydrate: 6.7g
  • Fiber: 2.8g
  • Sodium: 337mg
  • Cholesterol: 0.0mg


  • 1 pound globe eggplant
  • About 1 3/4 tsp. kosher salt, divided
  • 7 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon paprika
  • 2 pinches cayenne
  • 1 garlic clove
  • 2 tablespoons chopped cilantro
  • 1 pound ripe red tomatoes
  • Small sprig rosemary
  • 1 dried arbol chile, crumbled
  • 1/2 cup diced onion


  1. 1. Cut eggplant into 1/2-in.-thick slices, score with a paring knife in a tic-tac-toe pattern on both sides, and season with about 1/2 tsp. salt. Let sit 10 minutes, then blot dry with paper towels.
  2. 2. Meanwhile, bring a large pot of water to a boil. Heat a large frying pan over high heat, 2 minutes. Cooking in 2 batches, swirl in oil (3 tbsp. per batch) and wait 1 minute. Add eggplant slices in a single layer. Once they start to color, turn slices over and cook until tender and golden, another 3 to 4 minutes. Transfer to a paper towel-lined baking sheet.
  3. 3. Chop eggplant coarsely and toss in a large bowl with paprika, cayenne, and 1 tsp. salt. Mince garlic clove, sprinkle with a pinch of salt, and mash to a paste with the flat side of your chef's knife. Add paste to eggplant along with cilantro.
  4. 4. Blanch tomatoes in boiling water, 30 seconds. Cool in a bowl of ice water, then slip off skins. Core tomatoes and cut each in half horizontally. Squeeze out seeds and pulp into a strainer set in a bowl. Chop tomatoes coarsely; add juice to bowl.
  5. 5. Heat a large (not nonstick) frying pan over medium heat, 2 minutes. Swirl in remaining 1 tbsp. oil, add rosemary and chile, and heat another minute. Add onion and sauté until onion is translucent, 3 to 4 minutes. Add chopped tomatoes and juices. Season with remaining 1/4 tsp. salt and cook until most of liquid has evaporated, 6 to 8 minutes. Add eggplant to pan, turn heat to high, and cook another 6 to 8 minutes, stirring often, until well integrated and jammy in texture. Serve at room temperature.
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