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Eggplant Preserves

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  Eggplants 1 Pound (Tiny Sized)
  Sugar 3 Cup (48 tbs)
  Powdered lime 1 Teaspoon
  Water 2 1⁄2 Cup (40 tbs)
  Water 1 Quart
  Lemon wedges 3
  Water 1 Cup (16 tbs)
  Blanched almonds 2 Tablespoon

Pare eggplant.
Dilute powdered lime in the 1 quart water and soak eggplant for 4 to 5 hours.
Rinse well and drain on towels.
Put into saucepan and add water to cover.
Bring to a boil and boil for 1 hour.
Drain again and dry thoroughly.
Cut 2 or 3 slits in each eggplant.
In a saucepan combine sugar, the 2 1/2 cups water, and wedge of lemon.
Bring to a boil and boil until syrup spins a light thread.
Drop eggplant into syrup.
If some excess moisture from the eggplant dilutes the syrup, reboil to thicken.
When cool, remove eggplants and stuff slits with blanched almonds.

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