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Eggplant Preserves.


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Eggplant Preserves.

1 Lb baby Eggplants peeled.

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

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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.

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

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Let cool and preserve in a jar.

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They look fantastic.

Have you tried leaving the skin on?

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

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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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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.

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.

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

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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.

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

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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?

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

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