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Eggplant Confiture
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If you don’t have a copper pot use whatever you have. The copper is a good heat conductor and transmits the heat quickly and evenly. Prep time does not include overnight refrigeration.

Serves: 12

Prep Time:
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Sephardic Parve Dessert

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Ingredients

2 1/2 pounds small (Japanese) eggplants, unpeeled
2 lemons, Juiced
6 cups sugar
1 tsp cinnamon
1 tsp ground ginger
5 whole cloves
3 tbl salt
Water

Directions

  1. Pierce the eggplants with a fork and let sit in cold salted water for one hour.
  2. Place eggplants in fresh water and boil for 10 minutes.
  3. Drain well and place in a copper pot (copper if possible) with the sugar and water to cover.
  4. When the sugar is dissolved add the spices and lemon juice and cook for another 20 minutes
  5. Let the eggplants rest overnight.
  6. Simmer until syrup is thick. Syrup is done when a drop does not spread.

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