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Post by braided-rug on Sept 7, 2006 19:21:34 GMT 10
Aubergine (Eggplant) Preserve -- Melitzanki Glyko 2 1/4 lbs tiny about 50 Aubergines 3 Lemon 50 blanched Almonds 6 cups Sugar 3 cups Water 1/2 cup Honey 1 piece Cinnamon 6 pieces Cloves Peel aubergines and score them once with a sharp knife. Cover with cold water, add the juice of 2 lemons and leave for an hour. Drain and boil for about 15 minutes or until almost soft. Drain and cover with cold water. Leave for 2-3 hours changing the water once or twice. Drain again and put on a napkin. Insert an almond ineach aubergine. Bring sugar and water to boil, add aubergines and simmer for 10 minutes. Leave in the syrup overnight. Next day boil them for a few minutes; add honey, the juice of 1 lemmon, cinnamon and cloves. Simmer until syrup is thick. Taste the syrum by dropping a little onto a saucer. If the drops do not spread, setting point is reached. From: www.greekcuisine.com/oldsite/detail.html?RecipeID=15
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