Eggplant Confiture
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Posted by:jrt
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.
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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
- Pierce the eggplants with a fork and 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 copper pot (copper if possible) with the sugar and water to cover.
- When the sugar is dissolved add the spices and lemon juice and cook for another 20 minutes
- Let the eggplants rest overnight.
- Simmer until syrup is thick. Syrup is done when a drop does not spread.
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