Eggplant jam is a regional marmalade that is widely made especially in the Mediterranean region and Iğdır. Eggplants are soaked in lime water the night before and then boiled in salt water. The boiled eggplants are then drained and squeezed to remove excess liquid. Meanwhile, syrup is made by boiling sugar and water in a separate pot. Squeezed eggplants are added to the syrup, lemon juice is added and boiled until the eggplants become transparent.
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The hot mixture is then filled into jars. There are varieties of this jam in different regions, for example Iğdır Eggplant Jam, which is registered as a geographical indication by the Turkish Patent and Trademark Office. In Turkish Cypriot cuisine, it is known as eggplant paste and contains ingredients such as white eggplant, almonds, oil, sugar, vanilla, cloves, lemon, lemon juice and lime water.
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