Lebanese Eggplant Jam (Murabba Mhashee Batindshan)

1. 1

   Cover eggplant cubes with water and bring to a boil; let cook 10 min and drain. Dissolve sugar in 2 cups water.

2. 2

   Place cloves in small square of cheesecloth, pull corners together and tie with thread to make a bag. Place in sugar water, bring to a boil, add to the eggplant and remove from heat.

3. 3

   Let stand 24 hours.

4. 4

   Drain the eggplant, reserving the syrup. Boil the syrup 20 minutes, add the eggplant back in and boil 30 minutes more.

5. 5

   Remove the bag of cloves.

6. 6

   Stir in the lemon juice and pour jam into hot sterilized jars.

7. 7

   Let cool completely and store in a cool dark place.

* Per serving · 4 servings · Values may vary.

No additional tips available.