| 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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