About this Recipe

By: Rachel

Now, I know what you’re thinking. Eggplant jam? EGGPLANT JAM?! But, please—don’t give up just yet. Keep reading. This Middle Eastern-inspired spread is rich, warmly spiced, and nothing like you’d expect from a vegetable-based preserve. If you’ve ever loved fig or date jam, you’re already halfway there.

The Brunch That Introduced Me to Eggplant Jam

Before I ever tried eggplant jam, I had no idea such a thing even existed—let alone how incredible it could taste. But one unforgettable brunch in Israel changed everything I thought I knew about breakfast spreads.

The very best brunch I’ve ever had—and I’ve had a lot of brunches—was at Derech HaGefen in Beit Zayit, just outside of Jerusalem. From the moment I arrived, I felt like I was in an enchanted forest. There was greenery everywhere I looked – a huge variety of plants and flowers adorned both the indoor and outdoor seating areas.

An Israeli Breakfast Worth Traveling For

If you have never had a hotel or restaurant breakfast in Israel, it is hard to convey the totality of the experience. The sheer variety and magnitude of the spread could only be compared to a Vegas buffet, except served tableside.

The breakfast at Derech HaGefen, for example, comes with:

Your choice of hot beverage (a variety of teas, coffees, hot chocolate, cider with fresh apples, and more)
Your choice of cold beverage (freshly-squeezed juices, iced teas, and coffees)
A staggering variety of dips and spreads
A selection of cheeses
A variety of breads and pastries, baked on-site
Your choice of three different salads
Your choice of several egg-based entrées

All for about $20. Suffice it to say, such a breakfast could keep a person going until about dinnertime.

And yet, despite the abundance of dishes and flavors, it was one small detail—a house-made eggplant jam served in a simple little bowl—that completely stole the show.

The First Time I Tasted Eggplant Jam

Among all those luxurious options, it was a simple piece of toast that left the biggest impression. I was digging into a thick slice of toast, slathered with butter and jam. The jams, by the way, are made in-house and arrive in neat little bowls. Not those plastic ones we usually see in the States, where you have to peel back a layer of foil.

My husband agreed that it was the best jam we had ever tasted. But we couldn’t figure out what kind of fruit it was made from, no matter how many times we tasted it. Finally stumped, we asked the waiter. “Eggplant,” he replied, with a smile. I figured this must be an error of translation, but I got the same answer when I asked in Hebrew.

What Does Eggplant Jam Taste Like?

It turns out that eggplant jam really is a thing—and it’s delicious! Sweet and slightly savory, infused with warming spices like cinnamon and clove. Whether or not you usually like eggplant, I encourage you to give this eggplant jam recipe a try. Chances are, you’ll be spreading it on your toast every morning!

And if you’re curious to try eggplant in a more classic, savory way, check out this Eggplant Parmesan recipe – it’s a comforting favorite for good reason.

Don’t Knock It Till You’ve Tried It

Eggplant jam might sound like an oddity, but sometimes the most surprising ingredients lead to the most delightful discoveries. Perfect if you’re craving something new for your morning toast or looking to shake up your breakfast routine, this eggplant jam recipe is worth a try. Who knows? It might just become the unexpected star of your breakfast table.

Eggplant Jam

Don’t scroll on by! This sweet eggplant jam may feel unconventional, but it will soon become a favorite at your breakfast table.

Print Recipe

Meal Type Stocks & Sauces

Yield Servings

Equipment

Food Processor (or immersion blender)
Immersion Blender (or food processor)

Ingredients

1 medium to large eggplant, diced (peeling is optional)
1 cup (200g) sugar
½ teaspoon kosher salt
Zest of 1 medium orange
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon clove
Several gratings fresh nutmeg
¼ cup (60mL) water
Juice of ½ large or 1 small lemon

Step by Step Instructions

Step 1

Place the diced eggplant in a nonreactive, medium heavy pot (such as a Dutch oven). The eggplant should not come more than halfway up the sides of the pot.

Step 2

Mix the sugar, salt, orange zest, and spices together, and sprinkle over the eggplant. Cover, and set to rest overnight in your refrigerator.

Step 3

When ready to cook, add the water, stir to mix, and transfer the pot to your stovetop. Heat to a boil over medium-high. Immediately reduce the heat, and allow the mixture to simmer gently, stirring occasionally, until the eggplant is uniformly soft and jammy, 90 minutes to 2 hours.

Step 4

Remove from heat. Use an immersion blender or food processor to smooth the mixture to a rough purée (you still want some texture—it should be the consistency of strawberry preserves. Do not use a high-powered blender on a high speed).

Step 5

Add the lemon juice and stir with a wooden spoon. Taste and adjust the seasoning, adding more sugar or lemon juice as you prefer. Use immediately or transfer to the refrigerator to chill until ready to use.