Eggplant Jam
(Patlican Receli)
6 petite size eggplant ~6 cm long
Syrup:
1 cup sugar
1 1/2 cup water
4 cloves
Juice of one lemon
Don't remove the stems and caps of the eggplants. Peeled them very fine. Soak them into the 2 cups of water with salt for about 15 minutes. Gently squeeze the eggplants with your hand. Bring to boil some water in a small sauce pan. Add the eggplants and boil for about 7-8 minutes at medium heat. Drain, let them cool down. Gently squeeze the eggplants with your palm.
Melt the sugar, water and cloves in a small sized pot. Bring to boil then add the eggplants and turn the heat to down. Cook for about 25 minutes at low heat. Put a drop of syrup on a cold plate, if it is not runny and stays, then it's done. Add the lemon juice, stir. Turn the heat off after 2 minutes. Let it cool down.
You may serve Eggplant Jam with Thick Turkish Cream.
Labels: Jam-Marmalade
5 Comments:
In Greece we are making delicious pickles (tursu) with small size eggplants. So it is the one of a few materials that you can transform in to pickles or jam, to dry or to cook with many ways, making kebap etc etc..
Thank you
Miam, I love the whole idea of this. Thank you.
çok şirin görünüyorlar :) böyle küçük patlıcanlar bulduğumda bende yapmayı denicem
hello binnur. i have a question for you...for eggplant jam it work just baby eggplant or i cand make it with ordinary eggplant cut in small pieces? here i cant find baby eggplant and i want to try this jam. tnxs
Hi Aliki,
Them jam should be with the baby eggplant. Otherwise the regular eggplant pieces would be mash in the syrup:)
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