Eggplant Preserve (melitzanaki Gliko)

Some are childishly anxious to know their friend's opinion of them, and if it contain the smallest element of dissent or censure, they regard him as an enemy forthwith. Surely we are not popes, and do not wish our hearers to regard us as infallible! We have known men become quite enraged at a perfectly fair and reasonable remark, and regard an honest friend as an opponent who delighted to find fault; this misrepresentation on the one side has soon produced heat on the other, and strife ensued. How much better is gentle forbearance! You must be able to bear criticism, or you are not fit to be at the head of a congregation; and you must let the critic go without reckoning him among your deadly foes, or you will prove yourself a mere weakling.

C.H. Spurgeon

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		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:

“Jesus feels your pain”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4261 Calories From Fat: 15 Total Fat: 1.8g Cholesterol: 0mg Sodium: 41.7mg Potassium: 2247mg Carbohydrates: 1102.9g Fiber: 27.7g Sugar: 1076.9g Protein: 9.6g

It might be well if we stopped using the terms “victory” and “defeat” to describe our progress in holiness. Rather we should use the terms “obedience” and “disobedience.” When I say I am defeated by some sin, I am unconsciously slipping out from under my responsibility. I am saying something outside of me has defeated me. But when I say I am disobedient, that places the responsibility for my sin squarely on me. We may, in fact, be defeated, but the reason we are defeated is because we have chosen to disobey.

Jerry Bridges