Pickled eggplant (batinjan makboos)
7 Pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Eggplants |
| 2 | pounds | Sugar |
| 3 | pints | Vinegar |
| 1 | teaspoon | Paprika |
| 2 | tablespoons | Peppercorns |
| 4 | tablespoons | Cloves |
| 6 | tablespoons | Poppy seeds |
| 4 | tablespoons | Cinnamon |
| 4 | tablespoons | Ginger |
| ¼ | pounds | Mustard seeds |
| 6 | tablespoons | Fennel seeds |
| 7 | eaches | Pint jars |
Directions
Wash eggplant (don't peel); trim off stems and cube. Cook in boiling, lightly salted water for several minutes. Drain thoroughly.
Meanwhile, cook sugar, vinegar, and paprika together until mixture boils. Add eggplant cubes and all remaining ingredients. Bring to a boil and boil 3 minutes. Eggplant should hold cube shape. Put eggplant itno sterilized jars and cover with pickling liquid. Seal and store 2 weeks before using. Helen Corey, "The Art of Syrian Cookery" Posted by Karen Mintzias From: From: Robinc@... (Robin Cowdrey)