| 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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