Jared77
Garden Addicted
Found a cool recipe.....
EGGPLANT PRESERVES
2 3/4 pounds eggplant, peeled and cut into 3/8 cubes
4 1/2 cups sugar
zest of 1 lemon
cup strained lemon juice
1 teaspoon grated fresh ginger
1 TBSP sesame seeds, toasted
2 TBSP honey
In large pot of boiling water (2 batches) blanch eggplant until tender, drain, squeezing out much of juice.
Combine eggplant cubes and sugar, let stand for 2 hours, stirring once or twice until sugar dissolved.
Stir in lemon zest, juice and ginger and cook over medium heat, stirring gently until quite thick, about 15 minutes.
Stir in sesame seeds and honey, remove pan from heat. Pack preserves into pint or half pint jars, process in water bath for 10 minutes.
It sounds good......the problem is what the heck do I do with them once I've made it? Trying to imagine what to put it on or pair it with etc. Thoughts suggestions? I figured it was only fair to post the recipe in advance
EGGPLANT PRESERVES
2 3/4 pounds eggplant, peeled and cut into 3/8 cubes
4 1/2 cups sugar
zest of 1 lemon
cup strained lemon juice
1 teaspoon grated fresh ginger
1 TBSP sesame seeds, toasted
2 TBSP honey
In large pot of boiling water (2 batches) blanch eggplant until tender, drain, squeezing out much of juice.
Combine eggplant cubes and sugar, let stand for 2 hours, stirring once or twice until sugar dissolved.
Stir in lemon zest, juice and ginger and cook over medium heat, stirring gently until quite thick, about 15 minutes.
Stir in sesame seeds and honey, remove pan from heat. Pack preserves into pint or half pint jars, process in water bath for 10 minutes.
It sounds good......the problem is what the heck do I do with them once I've made it? Trying to imagine what to put it on or pair it with etc. Thoughts suggestions? I figured it was only fair to post the recipe in advance