Algerian Eggplant Jam (Savory)

I haven't made this, but the ingredients sound fantastic. Serve with warm, crusty bread. Prep time does not include salting time of 30 minutes.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 2  eggplants, about 13 oz each
• 2  garlic cloves, crushed
• 1  teaspoon sweet paprika
• 1 1⁄2 teaspoons cumin, ground
• 1⁄2 teaspoon sugar
• 1  tablespoon lemon juice

Directions

1. Cut eggplant into 1/2 inch slices, sprinkle liberally with salt and let drain in a colander for 30 minutes.
2. Rinse well, squeeze gently and pat dry.
3. Heat about 1/4 inch of oil in a large frying pan and fry the slices in batches over medium heat until golden brown on both sides.
4. Drain on paper towels, then chop finely. Put in a colander until most of the oil has drained off, then transfer to a bowl and add the paprika, cumin and sugar.
5. Wipe out the frying pan then add the eggplant mixture and stir constantly over medium heat for 2 minutes. Transfer to a bowl and stir in the lemon juice and season.
6. Serve at room temperature.