Eggplant Jam + Moroccan Mint Tea | Recipes

Recipes by Chef Jon Moch

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Boudenjal Maqli // Eggplant and Harissa Jam

• Peel 6 EGGPLANTS with alternating strips of peeled and unpeeled. Dice eggplant into 1/2 to 3/4 inch thick cubes.

• Season eggplant with SEA SALT and let rest in a colander for about 30 min.

• Shake off any purged liquid and toss with a substantial amount of EXTRA VIRGIN OLIVE OIL.

• Roast eggplant in the oven for 20 minutes or until golden brown and cooked through.

• Mince 4 GARLIC CLOVES. Toast and grind 2 tsp CUMIN SEED. Toast and grind 1/4 tsp ALLSPICE.

• Mix cooked eggplant, minced garlic cloves, toasted+ground cumin, toasted+ground allspice, 1 T PIMENTONE, 2-3 T HARISSA (sold at most specialty grocers), 1/2 CUP WATER in a bowl. Mash together until ingredients are well-combined.

• Heat a few tablespoons of extra virgin olive oil in a medium sauce pot and add mixture to the pan.

• Cook, stirring frequently, for about 20 minutes.

• Add 4 T LEMON JUICE and cook for another minute.

• Add 2 T CHOPPED PARSLEY and 1-2 T POMEGRANATE MOLASSES. Season to taste.

• Enjoy!

Mint Tea

• Steep 1 1/2 T GREEN TEA in a small teapot.

• Add SUGAR to your liking (Moroccans use a lot of sugar in this tea, so don't be afraid - make it sweet!).

• Add 8-10 fresh MINT leaves. Let steep a few minutes more.

• Pour tea into glass, slowly raising the teapot as you pour to cool and aerate the tea.

• Sip and savor! Serves 4.