Try this Eggplant Preserve recipe, or contribute your own.
Suggest a better descriptionWash and cut the stems of the eggplant. Cook in boiling water about 6-7 minutes. Do not over boil. Remove from heat, remove eggplant from water and let drain. Prepare syrup by combining the rest of the ingredients and boil until of syrup consistency, about 15-20 minutes. Add eggplants gently to the syrup and let them stand overnight in syrup. Remove eggplants from syrup (next day) and boil syrup alone for about 10-15 minutes longer for a thicker consistency. Pack eggplant into jars and cover with syrup. Let cool and seal well. Posted to recipelu-digest by "Diane Geary"
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Serving Size: 1 Serving (958g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2326 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.9mg | 0 % | |
Potassium 31.5mg | 1 % | |
Total Carbohydrate 601.2g | 177 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 601.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2326
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