Kartveli Eggplant Preserves
Categories: Georgian, Preserve, Vegetable, Trans-Caucasus, Ethnic
Yield: 1 Batch
2 Lb Eggplant
2 ea Lemons
2 lb Sugar
1/2 pt Water
1/2 c Honey
1 ea Cinnamon small piece
4 ea Cloves
Wash eggplants then trim & cube 1".
Cover with water & juice of 1 lemon.
Allow to soak for 1 hr.
Boil until pieces are just tender. r
Remove then drain.
Push an almond inside of each eggplant pieces.
Heat sugar & water in a large pan.
Add eggplant pieces.
Heat gently over med-heat for 10 mins.
Leave in this syrup overnight.
Next day you will heat this syrup then add remaining ingredients including juice of 2nd lemon.
Simmer gently until they are ready to place into your jars.
Test th put into hot jars.
Seal then allow to cool.
Store in a cool place.
ORIGIN: Dr. Dmitry Varenezadnadzhe, Tibilisi-Georgia, circa 1997