Eggplant preserve
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Sm. eggplant; (Chinese or Italian variety) |
| 2 | cups | Water; (to boil eggplant) |
| 2 | cups | Water |
| 4 | cups | Sugar |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Cloves; tied in sm. piece of |
Directions
Wash and cut the stems of the eggplant. Cook in boiling water about 6-7 minutes. Do not over boil. Remove from heat, remove eggplant from water and let drain.
Prepare syrup by combining the rest of the ingredients and boil until of syrup consistency, about 15-20 minutes. Add eggplants gently to the syrup and let them stand overnight in syrup.
Remove eggplants from syrup (next day) and boil syrup alone for about 10-15 minutes longer for a thicker consistency. Pack eggplant into jars and cover with syrup. Let cool and seal well.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998