Yield: 4 Servings
|2½ pounds||Sm. eggplant; (Chinese or Italian variety)|
|2 cups||Water; (to boil eggplant)|
|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