Name: Eggplant Preserve
Ingredients: 2 1/2 lb Sm. eggplant; (Chinese or Italian variety); 2 c Water; (to boil eggplant); 2 c Water; 4 c Sugar; 2 tb Lemon juice; 2 tb Cloves; tied in sm. piece of

CATEGORY	CUISINE	TAG	YIELD
Eggs	Chinese	Canning, Preserves, Etc., Eggplant	4	Servings

INGREDIENTS

2 1/2	lb	Sm. eggplant; (Chinese or Italian variety)
2	c	Water; (to boil eggplant)
2	c	Water
4	c	Sugar
2	tb	Lemon juice
2	tb	Cloves; tied in sm. piece of

INSTRUCTIONS

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.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998

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