Adapted from Ronit Amar from Nesher, Israel
Use the smallest eggplants for this jam, usually called baby or Indian eggplants.
2 lb. baby eggplant
About 2 lb. sugar
Juice from one lemon
1. Soak the eggplants in water overnight in the fridge. Replace with clean water and leave to soak for another night, until the bitterness of the eggplants is gone.
2. Drain the eggplants, weigh them and add an equal amount of sugar. Cook the eggplants and sugar with lemon juice in a heavy bottom pot over very low heat for 2-3 hours.
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