Algerian Eggplant Jam Savory Recipes

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LEBANESE EGGPLANT JAM (MURABBA MHASHEE BATINDSHAN)



Lebanese Eggplant Jam (Murabba Mhashee Batindshan) image

Here's one I haven't tried yet but have been wanting to. Time to make does not include a steeping period of 24 hours.

Provided by echo echo

Categories     Vegetable

Time 1h30m

Yield 2 1/2 cups

Number Of Ingredients 5

1 lb ripe eggplant, peeled and cut in 1/2-inch cubes
2 cups sugar
6 cloves
1 small square cheesecloth
2 tablespoons lemon juice

Steps:

  • Cover eggplant cubes with water and bring to a boil; let cook 10 min and drain. Dissolve sugar in 2 cups water.
  • Place cloves in small square of cheesecloth, pull corners together and tie with thread to make a bag. Place in sugar water, bring to a boil, add to the eggplant and remove from heat.
  • Let stand 24 hours.
  • Drain the eggplant, reserving the syrup. Boil the syrup 20 minutes, add the eggplant back in and boil 30 minutes more.
  • Remove the bag of cloves.
  • Stir in the lemon juice and pour jam into hot sterilized jars.
  • Let cool completely and store in a cool dark place.

Nutrition Facts : Calories 665.8, Fat 0.3, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 171.4, Fiber 6.2, Sugar 164.4, Protein 1.9

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