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Eggplant Jam (Murabba El-Batinjan)

Slofoodgroup Team October 31, 2022

Cinnamon-Clove Eggplant Jam

Eggplant jam is a Middle Eastern delicacy unique to the region. Using baby eggplants simmered in a decadent cinnamon-clove syrup, this treat is perfect for afternoon tea or coffee. The recipe knows many variations, but regardless of the method used, the ingredients are the same. It is very important to use baby eggplants in this recipe as they have a more intense flavour and the flesh is tender. 

Jam with Baby Eggplant and Clove

Serves: 2 small jars

Prep Time: 10‘

Cooking Time: 1h 30’

Additional Time: 30’ 


For the jam:

  • 1 pound /500 g baby eggplants, peel and stem removed
  • enough water to cover the baby eggplants

    For the syrup: 

      To serve:

      • a handful of walnuts, toasted 


      1. Bring the peeled eggplants to a pot with enough water to cover them. Cover and cook the eggplants on medium heat for 30 minutes.

      2. Remove the eggplants from the pot and allow to cool. Once cool enough to handle, gently squeeze the excess liquid and set aside.

      3. To make the syrup for the jam, mix the water and sugar until the sugar has dissolved. Bring the dissolved sugar and water mixture to high heat and allow to boil. Once it starts boiling, reduce the heat to low. Add the eggplants, cinnamon stick and cloves and stir to combine. Simmer on low for 1h.

      4. Allow to cool completely before storing in a jar, in the refrigerator. Right before serving, sprinkle toasted walnuts on top.


      Check out all of our other great cinnamon recipes and stories right here!