Eggplant jam and nuts Ingredients :
One kilogram of small black eggplant, carved from the back. Eight glasses of sugar. Two cups of hot water. 300 g of lemon green. One lemon juice. Ten cloves of ram. Five grains of cardamom. Cinnamon sticks. cup crushed nuts.
Bring a large bowl, put inside the green lemon, and add hot water, but be careful not to touch the hands of the liquid, and stir the lemon with water by a wooden spoon, so make sure to melt well lemon, and then set aside. Dispose of green lemon deposits after they cool; by pouring water without sediment into another container. Immerse the eggplant with water for 24 hours.
Sweeten the eggplant, and it is washed with water, and soaked in water in order to get rid of lemon residues, and must be washed eggplant well from the inside, and the process of washing until the water is clear, preferably leave the eggplant in water for half a day, and cover the eggplant with the first amount of sugar , And leave all night until water comes out. Filter the liquid that comes out of the eggplant, and put it on the fire with water and leave to boil, add the eggplant and boil for ten minutes, and then leave to cool with the need to be covered with diameter, and can be applied a light layer on the face so that the eggplant immersed in diameter until the fourth day.
Remove the eggplant from the country after the end of the fourth day, and add the remaining sugar, then put the country on the fire, and add 10 pieces of cloves ram, chopsticks of cinnamon, five grains of cardamom, and a little lemon juice in order to prevent the country turning into sugar, and leave until Boil, then add eggplant, and simmer on low heat, and for 10 minutes, until the eggplant acquires a transparent color. Keep the jam in diameter after it has cooled, then put in the refrigerator. To serve the eggplant jam the eggplant is taken out of the diameter, left to drain, then stuffed with nuts and served.
Crisp eggplant jam with walnuts Ingredients :
100 g of calcium hydroxide (lime). Five liters of cold water. Twenty tablets of small eggplant, unloaded from the pulp. 1,200 kilograms of sugar. 400 grams of mineral water. 7 g of white vinegar or lemon juice. Cinnamon sticks. Five cloves.
How to prepare :
The lime is dissolved in a container filled with water, and the solution is left overnight, or approximately 6 hours; until it is deposited. Remove any foam from the surface of the water bowl, remove four 4 liters of precipitated water from above, without moving the sediment below, and then transfer it to a large bowl. Soak the eggplant in water solution for 24 hours. Wash the eggplant well in cold water, for half an hour. Eggplant is cooked in three ways:
Set the temperature of the sufid water to a temperature of 80 ° C. Boil the first 400 grams of sugar, water, cinnamon and cloves in a medium-sized bowl, for five minutes. Add acid to the container to prevent sugar crystallization. Transfer the soaked eggplant and hot sugar droplet into an air-deflated bag, cooked in a sufid method at 80 ° C for one hour. Immerse the bag in an ice bath, and allow to cool completely. Store in the country for one year.
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