Brad came in from the garden a few days ago with a grocery sack full of eggplant that went unseen. Mostly because they were hidden in the weeds lol. Now I'm not a huge fan of eggplant. It's always been bitter tasting to me. And I hate wasting the veggies so I decided to make a preserve out of it all. This recipe is so yummy. Its very clovey tasting and almost resembles a pie like flavor. This is great for crackers or would also be awesome on Ham,or as a marinade. Another great idea is on a grilled turkey and provolone sandwich when used as a chutney.
Eggplant Preserves
Ingredients:
2 lbs eggplant, peeled and cut into 1/2'' cubes
3 cups white sugar
1 cup brown sugar
1/2 tbs finely ground clove
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1 1/4 cups lemon juice
5 cups water
Instructions:
1. combine eggplant with 3 cups of water and 1 cup lemon juice in a pot and bring to boil, then reduce heat and simmer for 25 minutes until eggplant is tender, stirring occasionally. Drain.
2. Add remaining 2 cups of water, white and brown sugar, spices and 1/4 cups of lemon juice. Bring to boil then reduce heat and simmer for approx. 25-30 minutes as the syrup thickens, mixing frequently.
( I added pectin to this recipe to make it thicker)
3.Cool and transfer preserves to sterilized jars. Store in refrigerator for up to one week.
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