| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Greek |
Canning, Greek, Harned 1994, Jam/jelly, Vegetables |
1 |
Batch |
INGREDIENTS
| 2 |
lb |
Eggplant |
| 2 |
|
Lemons |
|
|
Blanched almonds |
| 2 |
lb |
Sugar |
| 1/2 |
pt |
;Water |
| 1/2 |
c |
Honey |
| 1 |
sm |
Piece of cinnamon |
| 4 |
|
Cloves |
INSTRUCTIONS
Wash the eggplants and trim. Cut in walnut-sized pieces. Cover with water
and the juice of 1 lemon and leave to soak for an hour. Boil until the
pieces are just tender (about 10 minutes), remove and drain. Push an almond
inside each of the eggplant pieces.
In a preserving pan, heat sugar and water and add the eggplant. Heat gently
for 10 minutes. Leave in the syrup overnight. Next day, heat the syrup and
add the rest of the ingredients, including the juice of the second lemon.
Simmer gently until setting point is reached. Test in the usual way and put
in hot jars. Seal and allow to cool. Store in a cool place.
Santa Maria writes: "This preserve, which is particularly liked in Crete,
is made with tiny eggplants. If you cannot obtain them, here is a recipe
which uses eggplant cut in pieces. Otherwise, use the same weight of tiny
eggplants."
From _Greek Vegetarian Cookery_ by Jack Santa Maria. Boston: Shambhala
Publications, Inc., 1984. Pg. 149. ISBN 0-394-74197-8. Electronic format
by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“How about a private meeting with God? Pray!”