Eggplant Preserve (Beit-In-Jaan)
By PutoPinoy on Thursday, September 17, 2009 At
Thursday, September 17, 2009
Ingredients:
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.
- 2 1/2 lb. sm. eggplant (Chinese or Italian variety)
- 2 c. water (to boil eggplant)
- 2 c. water
- 4 c. sugar
- 2 tbsp. lemon juice
- 2 tbsp. cloves, tied in sm. piece of cheesecloth
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.
