- 2 tablespoons [30 mL] whole cloves
- 1 [2 1/2-pound / 1.13-kg] Chinese or Italian eggplant
- 4 cups [1 L] water
- 4 cups [800 g] sugar
- 2 tablespoons [30 mL] lemon juice
- 1 small piece cottoncheese cloth
- Hot sterilized jars
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- Tie cloves into cottoncheese cloth; set aside.
- Bring 2 cups [500 mL] water to a boil.
- Rince then remover both ends of eggplant; dice eggplant.
- Boil eggplant dices into hot boiling water for approximately 6 to 7 minutes, until done yet still firm.
- Remove from heat and drain eggplant dices; set aside.
- Into a large casserole, bring remaining 2 cups [500 mL] water, tied cloves, sugar and lemon juice to a boil.
- Simmer until of syrup consistency, for approximately 15 to 20 minutes.
- Add reserved drained eggplant dices to boiling syrup; stir delicately then leave to rest overnight.
- On the next day, using a slotted spoon, remove eggplant dices from syrup.
- Bring syrup back to a boil; boil syrup for 10 to 15 minutes, until thickened.
- Remove cloves then evenly arrange eggplant dices into hot sterilized jars; pour in enough boiling syrup to well cover eggplant dices.
- Seal jars; leave jars to cool to room temperature, then thicken top rings so that jars are well sealed.
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