eggplant jam (moroccan)
 
2-1/2 lb.  small (japanese) eggplants
  juice of two lemons
6 cup  sugar
1 tsp  cinnamon
1 tsp  ground ginger
5   whole cloves
3 Tbsp  salt
  water
 
pierce the eggplants with a fork in the peel. let sit in cold salted water 
for one hour. place eggplants in fresh water and boil for 10 minutes. 
drain well and place in a pot (copper if possible) with the sugar and 
water to cover. when the sugar is dissolved add the spices and lemon 
juice. cook for another 20 minutes and remove from the fire. let the 
eggplants rest overnight. simmer until syrup is thick. test the syrup by 
dropping a little onto a saucer. if the drops do not spread, setting point 
is reached. ' 
 
 
(ID: 77468) Mirror: rec.food.recipes: Tue, Jan 13, 2004


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