Eggplant Jam Recipe - Chef Cynthia Louise
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Yes, Basic Ingredients Such As Eggplants Make Epic Dishes!

Looking for some new flavours for your next family and friends gathering? Bored with the same old pizza toppings and your taste buds are craving for something epic and mind-blowing? I have something for you. Wait for it… It’s Spicy Eggplant Jam! It may sound crazy but I promise you, it’s sensational. 

My friend Donna blew my mind away once we gathered for a pizza night (Thank you, Donna). She put together a couple of ingredients and after half an hour or so it was ready. This jam is so epic and savory and the best part is that it’s almost effortless to make. You’ll need only a couple of ingredients I’m sure you already have in your pantry and just a bit of patience while waiting for everything to melt together into a yummy jam loveliness.

Check out the recipe below for the full list of ingredients or peek into the video I prepared for you to see the cooking process. 

Just A Drop Of A “Secret Potion” To Take Eggplant Jam To A New Level

What Donna taught me with this recipe is that you can massively enhance the flavour of the final dish with just a tiny amount of the right ingredients. The right ingredient here was liquid smoke. I generally don’t use liquid smoke, but it really did wonders for this Spicy Eggplant Jam, as it gave it a savoury and mouth-watering smokey flavour and fragrance.


How To Make Spicy Eggplant Jam

What’s even more, I tried it out in other recipes as well. Lol! Check out my blog post on How To Make Coconut Bacon that I dedicated to all my vegan and vegetarian friends who used to love bacon.



  • 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


  • Add all the ingredients to a pot and bring to the 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



Chef’s pro tip: Once your Eggplant jam is ready, let it cool down completely before you store it in the fridge. This will increase the shelf life of your jam but also keep it safe from bacteria. Why, you may ask. If you put warm food in the fridge, it will create moisture and moisture will create bacteria, so food goes off very quickly. 


Donna and I enjoyed this Eggplant Jam as a topping for pizza bases but I also love it with corn chips, tapas, and veggie sticks. Tell me what’s your favourite combo! 

And if you are madly in love with wholefood cooking, subscribe to my YouTube channel to get notifications about all the new recipes I have coming your way. 


With love, from my kitchen to yours,

Chef Cynthia Louise xx

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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