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Eggplant Preserves Recipe
|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|
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
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.