Eggplant Preserves.

[ChefCrash]

Eggplant Preserves.

1 Lb baby Eggplants peeled.

Soak in a mixture of enough water to cover and 1/2 cup of pickling lime, over night (weigh down with a plate).

Drain, rinse and squeeze moisture from each Eggplant. Let dry.

In a pot, dissolve one Lb of sugar in 2 1/2 cups water, add four Cloves and bring to a simmer.

Prick Eggplants with a fork and add to syrup.

Simmer for about an hour or until Eggplants are slightly translucent and tender.

Let cool and preserve in a jar.

[polly]

So they are totally sweet? no salt?

Are they eaten with savory food, or as a sweet preserve?

[Peter the eater]

They look fantastic.

Have you tried leaving the skin on?

[ChefCrash]

So they are totally sweet? no salt?

Are they eaten with savory food, or as a sweet preserve?

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Totally sweet. The texture of candied fruit.

Same method is used with pumpkin.

They look fantastic.

Have you tried leaving the skin on?

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This is the first time we make them. The skin is removed so the syrup can penetrate the eggplants.

[FoodMan]

So they are totally sweet? no salt?

Are they eaten with savory food, or as a sweet preserve?

←

Totally sweet. The texture of candied fruit.

Same method is used with pumpkin.

They look fantastic.

Have you tried leaving the skin on?

←

This is the first time we make them. The skin is removed so the syrup can penetrate the eggplants.

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What I am very very interested in Chef is the wonderful pumpkin preserves I used to have in Lebanon made by our neighbors. The one with the sort of crunchy outside and gooy inside. Looking at this post I think the key is PICKLING LIME!! Am I correct? Where do you find it and under what brand??

I've never had these eggplants before (I make the spicy peanut filled oil covered ones ...I have a post here somewhere). So,. I might give them a try too. Thanks for sharing.

[ChefCrash]

Pumpkin preserve is made the same way.

Found this at Kroger.

[FoodMan]

Pumpkin preserve is made the same way.

Found this at Kroger.

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Many thanks...looks very familiar. I bet I've seen it many times, but never really knew what it was. Since pumpkins are everywhere now, I'll be making some pumpkin preserves very soon.

[FoodMan]

Ok, I got the lime and the pumpkin (actually I already had a few pumpkins). Do you recommned using the same proportions for the preserved pumkin? 1/2 cup lime to 1 lb pumpkin? Cook in 1lb sugar?