Algerian Eggplant Jam Savory Food
LEBANESE EGGPLANT JAM (MURABBA MHASHEE BATINDSHAN)
Here's one I haven't tried yet but have been wanting to. Time to make does not include a steeping period of 24 hours.
Provided by echo echo
Categories Vegetable
Time 1h30m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Cover eggplant cubes with water and bring to a boil; let cook 10 min and drain. Dissolve sugar in 2 cups water.
- Place cloves in small square of cheesecloth, pull corners together and tie with thread to make a bag. Place in sugar water, bring to a boil, add to the eggplant and remove from heat.
- Let stand 24 hours.
- Drain the eggplant, reserving the syrup. Boil the syrup 20 minutes, add the eggplant back in and boil 30 minutes more.
- Remove the bag of cloves.
- Stir in the lemon juice and pour jam into hot sterilized jars.
- Let cool completely and store in a cool dark place.
Nutrition Facts : Calories 665.8, Fat 0.3, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 171.4, Fiber 6.2, Sugar 164.4, Protein 1.9
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