How To Make Spicy Eggplant Jam | Vegan Recipe

How To Make Spicy Eggplant Jam | Vegan Recipe
How To Make Spicy Eggplant Jam | Vegan Recipe
My mates are scattered around the globe and some are an hour or two away from my little home in Bali. Most can't cook or can't be bothered cooking. Then there are a handful of mates (just a weeeee handful) that are EPIC cooks that I lean on, who have trusted taste buds. Whom I seek their guidance and their care often and who are able to share recipes without fear. Who have some truly delicious recipes that I get to experience.

I am blessed to have shared this Spicy Eggplant Jam recipe, (thank you, Donna, my local food caterer) who whipped this Spicy Eggplant Jam glory at one of our put-it-together pizza nights. All hands in FUN!! We order giant cooked-to-go pizza bases and we do our own DIY toppings, which we all hand make and Spicy Eggplant Jam was one of many that night. Except this topping smacked me in the face with flavour. Those d@mn tasty pizza nights with a spin, ROCK our food worlds.

Back to the Spicy Eggplant Jam glory. Man oh man, when something is that tasty the questions come flooding out. “How many ingredients?“, "What's the process?", "Oh wow liquid smoke. Really? Tell me everything, Donna!!!"

Here is a recipe for the easiest and most delicious Spicy Eggplant Jam that we make often on pizza nights. And it lasts in the fridge for a couple of weeks. #winning Served the Spicy Eggplant Jam with, Marinated Vegan or Goats Cheese, Pizza bases along with Slow Roasted Tomatoes, pesto, antipasto dishes hummus, grilled veggies and of course some My Might on a platter just to mix it all up a little LOL. The eggplant jam will keep for at least two weeks in the fridge.
***
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
2 Long Eggplants, roughly chopped
1 Tomato, roughly chopped
¼ tsp Liquid Smoke
1 Garlic Clove, roughly chopped
½ tsp Chili Flakes, optional
1 Tbsp Balsamic Vinegar
3 Tbsp Coconut Sugar
A pinch of Salt
A pinch of Black Pepper
Water, as needed

𝗠𝗘𝗧𝗛𝗢𝗗
Add all the ingredients to a pot and bring to a boil with the lid on.
Cook for 5 minutes, remove the lid and simmer for 30-40 minutes or until the mixture starts getting the jam-like consistency and the liquid has evaporated.
Allow to cool and then transfer to a jar.
***
Makes: 1 jar
Prep time: 5 mins
Cooking time: 40 mins
Freezer-friendly: No
C, GF, NF, RSF, DF, VEG, V

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