Chargrilled, roasted eggplant is a wonderful side dish, condiment or dish all year long.
Eggplant originated in India and now popular all over the world specially in the Middle East.
African aubergines are smaller with a glossy a yellow colour. In the fields they hang from the trees like golden eggs .
I bought the eggplants from Eveleigh market from one of my favorite vegetable stall to prepare marmalade for Christmas.
First I sliced the eggplants one cm thick, rub with salt and turmeric, put them in a bowl and leaved for one hour.
I drained off the liquid and dried them.
I chargrilled the slices on both sides for the smokey flavour and the process took me an hour.
When it cooled down I chopped them roughly and combine with the African spices.
In a large pot i browned two onions for few minutes in a medium heat, added few chopped garlic and then the chopped eggplant.
A constant stirring is important to avoid any burning. The marmalade requires a certain amount of salt and pepper.
I used a large pot to fit all the gorgeousness and cooked it on the low heat for 30 mm or until almost to a caramelized stage.
I let the marmalade to cool and I packed them in sterilised jars.
It is an amazing dip to have it on a grilled toast, pita bread or chopped raw vegetables.
Or just wonderful to serve it on top of chargrilled cauliflower or a green vegetable salad.
I don’t think it will last until Christmas.
Mix together 2 teaspoons of ground cumin, ground coriander, ground cinnamon, ground fenugreek seeds and cardamom.
Toast lightly on a frying pan in a low heat for two minute with constant stirring.
And add 1 teaspoon of allspice, paprika, cayenne, salt and pepper.
Put back on the stove and carry on to toast the spices on a low heat for 5 minutes with a constant striring.
Remove from the heat and let the mixture to cool.
Store the spices in a glass container and it will last for over a year.