Eggplant preserve

Yield: 4 Servings

Measure 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

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

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