Eggplant Jam
INGREDIENTS:
2 1/2 pounds small eggplants2 lemons, juiced
6 cups sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
5 whole cloves
3 tablespoons salt
water
PREPARATION:
Pierce the eggplants with a fork in the peel. Let sit in cold salted water for one hour. Place eggplants in fresh water and boil for 10 minutes.
Drain well and place in a pot with the sugar and water to cover. When the sugar is dissolved add the spices and lemon juice. Cook for another 20 minutes and remove from the fire. Let the eggplants rest overnight. Simmer until syrup is thick. Test the syrup by dropping a little onto a saucer. If the drops do not spread, setting point is reached.
Drain well and place in a pot with the sugar and water to cover. When the sugar is dissolved add the spices and lemon juice. Cook for another 20 minutes and remove from the fire. Let the eggplants rest overnight. Simmer until syrup is thick. Test the syrup by dropping a little onto a saucer. If the drops do not spread, setting point is reached.
picture to follow.
I love reading this E mag called sweet paul
Made with the harvest from Sunday
Bulghur salad
1½ cups bulghur
3 cups boiling water
2tblsp lemon juice
1/2 cup chopped flat leaf parsley
2 tablespoons chopped fresh mint
1 tomato, chopped in cubes
1 cucumber chopped in cubes
½ cup sliced green onions
3 tablespoons lemon juice
¼ cup olive oil or less
1 teaspoon salt
⅛ teaspoon pepper
Place bulghur in bowl and cover with boiling water; add 2 tablespoons lemon juice. Cover and let stand for 30 minutes.
Drain if necessary, and then add parsley and mint. Toss until steaming stops.
Add tomato, cucumber, and green onions.
In small bowl, combine 3 tablespoons lemon juice, olive oil, salt, and pepper and mix well. Drizzle over salad and toss.
Serve immediately or cover and chill for a few hours before serving. I like leaving it for a while.
Eggplant and mayonaise salad
Eggplant and mayonaise salad
A lot of work but so tasty I love it spread on toast with a slice of tomato
