Eggplant Preserves Recipe
Ingredients
| 1 pound tiny eggplants | ||
| Sugar | 3 Cup (16 tbs) | |
| 1 teaspoon powdered lime | ||
| Water | 2 1/2 Cup (16 tbs) | |
| Water | 1 Quart | |
| Lemon wedge | ||
| Water to cover | ||
| Blanched almonds | ||
Directions
Pare eggplant.
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.
Cool.
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.
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.
Cool.
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.
Chef
