An unusual Greek jam in a marmalade style adapted from Il Labotorio diMarina from Thessaloniki, Greece

Eggplant Marmalade (Marmalada Melitzana)

Unusual marmalade-ish jam adapted from Il Laborotorio di Marina
Course Jam
Cuisine Greek
Prep Time 1 hour
Cook Time 1 hour


  • 1 kg Eggplant / aubergine
  • 1 Lemon
  • 1 Orange
  • 800 g Sugar
  • 10 g Ginger
  • 4 cups Water


  • Peel the eggplant and cut into small chunks. If there are seeds take them out. Put the chunks of eggplant into the saucepan
  • Zest the lemon i.e. grate the skin. Juice the lemon
  • Zest the orange and juice it
  • Grate the ginger
  • Add zest and juice of lemon and orange to the saucepan
  • Add the grated ginger to the saucepan
  • Add 2 cups of water to the saucepan
  • Bring the mixture in the saucepan to boiling and immediately take it off the stove
  • Put the mixture into a bowl or other container and leave it for 12 hours in a cool place but not the refrigerator
  • After 12 hours put the mixture back on the stove, add 2 cups of water again bring it to the boil this time for 10 minutes
  • When 10 minutes are over use an electric blender or an egg-beater to puree the mixture but leave some of the eggplant in chunks. You might find it easier to remove some of the eggplant chunks and add them after you have pureed the mixture
  • Put the mixture and any eggplant chunks your removed back on the stove. Boil for 10 to 15 minutes using the wooden spoon to gently stir it from time to time to prevent the mixture burning. Then test for setting the jam. You do this by putting a small amount of the puree on the saucer and put the saucer in the refrigerator for a minute or two. Take the saucer out of the refrigerator and tip it on its side. If the liquid doesn't drip down the saucer or if it dribbles very slowly the jam is ready. If it still runny boil and test again.
  • Fill sterilised jars.