Eggplant Preserve(Melitzanaki Gliko)

* Exported from MasterCook *

EGGPLANT PRESERVE (MELITZANAKI GLIKO)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Greek Harned 1994
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Eggplant
2 Lemons
Blanched almonds
2 lb Sugar
1/2 pt -- Water
1/2 c Honey
1 sm Piece of cinnamon
4 Cloves

Wash the eggplants and trim. Cut in walnut-sized
pieces. Cover with water and the juice of 1 lemon and
leave to soak for an hour. Boil until the pieces are
just tender (about 10 minutes), remove and drain.
Push an almond inside each of the eggplant pieces.

In a preserving pan, heat sugar and water and add the
eggplant. Heat gently for 10 minutes. Leave in the
syrup overnight. Next day, heat the syrup and add the
rest of the ingredients, including the juice of the
second lemon. Simmer gently until setting point is
reached. Test in the usual way and put in hot jars.
Seal and allow to cool. Store in a cool place.

Santa Maria writes: "This preserve, which is
particularly liked in Crete, is made with tiny
eggplants. If you cannot obtain them, here is a
recipe which uses eggplant cut in pieces. Otherwise,
use the same weight of tiny eggplants."

From _Greek Vegetarian Cookery_ by Jack Santa Maria.
Boston: Shambhala Publications, Inc., 1984. Pg. 149.
ISBN 0-394-74197-8. Electronic format by Cathy Harned.



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