|Eggplants||1 Pound (Tiny Sized)|
|Sugar||3 Cup (48 tbs)|
|Powdered lime||1 Teaspoon|
|Water||2 1⁄2 Cup (40 tbs)|
|Water||1 Cup (16 tbs)|
|Blanched almonds||2 Tablespoon|
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.
Serving size: Complete recipe
Calories 2611 Calories from Fat 135
% Daily Value*
Total Fat 16 g24.8%
Saturated Fat 1.3 g6.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 18.4 mg0.8%
Total Carbohydrates 635 g211.6%
Dietary Fiber 20 g80.2%
Sugars 611.8 g
Protein 11 g23%
Vitamin A 2.7% Vitamin C 53.9%
Calcium 13.1% Iron 13.6%
*Based on a 2000 Calorie diet