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Jam, Eggplant (P, KLP, TNT)
Source: "Nouvelle Cuisine Judeo-Marocaine," by Simy Danan
Serves: I can't tell you what the yield is because there is no particular "serving". You don't eat a whole eggplant at a time, but cut it into pieces for people to taste.

2-1/2 lbs. small (Japanese) eggplants
Juice of two lemons
6 cups sugar
1 tsp. cinnamon
1 tsp. ground ginger
5 whole cloves
3 tbsp. salt

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.

Poster's Notes:
I found similar recipes in both Moroccan and Greek cookbooks.

Posted by Sharon Wiskoff

Nutritional Info Per Serving: N/A