Recipe#6709

Title: EGGPLANT PRESERVE (MELITZANAKI GLIKO)

  From _Greek Vegetarian Cookery_ by Jack Santa Maria.
  Boston: Shambhala Publications, Inc., 1984.  Pg. 149.
  ISBN 0-394-74197-8. Electronic format by Cathy Harned.

   2       lb           Eggplant
   2                    Lemons
                        Blanched almonds
   2       lb           Sugar
     1/2   pt            -- Water
     1/2   c            Honey
   1       sm           Piece of cinnamon
   4                    Cloves
  Wash the eggplants and trim.  Cut in walnut-sized
  pieces.  Cover with water and the juice of 1 lemon and
  leave to soak for an hour.  Boil until the pieces are
  just tender (about 10 minutes), remove and drain.
  Push an almond inside each of the eggplant pieces.
  
  In a preserving pan, heat sugar and water and add the
  eggplant.  Heat gently for 10 minutes.  Leave in the
  syrup overnight.  Next day, heat the syrup and add the
  rest of the ingredients, including the juice of the
  second lemon.  Simmer gently until setting point is
  reached. Test in the usual way and put in hot jars.
  Seal and allow to cool. Store in a cool place.
  
  Santa Maria writes:  "This preserve, which is
  particularly liked in Crete, is made with tiny
  eggplants.  If you cannot obtain them, here is a
  recipe which uses eggplant cut in pieces.  Otherwise,
  use the same weight of tiny eggplants."