Sweet Eggplant Preserve
Sweet-and-tangy eggplant preserve cooked with sugar, lemon, and citric acid, and served cold with walnuts.
A sweet-and-tangy preserved eggplant dish cooked with sugar, lime, and citric acid, then finished with walnuts and served cold.
This is a preserve, not a dessert jam. The eggplant stays in pieces, with a sweet, tart flavor and a soft bite from the walnuts.
Ingredients
- Eggplant
- Sugar
- 1/2 teaspoon Citric acid
- Water
- Walnuts
Instructions
- In a pot, dissolve 2 tablespoons of lime in 1.5 liters of water until the lime has dissolved completely.
- In a bowl, peel the eggplant, then make 2 light slits or cuts with a knife halfway into each eggplant.
- In the lime-water bowl, place the peeled eggplant immediately after peeling so it does not darken and retains a firm texture.
- In the lime-water bowl, stir the eggplant from time to time, or place a plate over it to keep it submerged, then leave it for 2 hours.
- In a sink or large bowl, wash the eggplant 3 to 5 times after the 2 hours, until all the lime is completely removed.
- In a pot, bring 2 liters of water and 1 kilo of sugar to a boil until the sugar has dissolved completely.
- In the syrup pot, add the washed eggplant and reduce the heat by half. Let it boil until it turns golden and is nearly cooked, about 1 1/2 to 2 hours.
- In the preserve pot, add the walnuts after the eggplant begins to boil in the syrup.
- In the preserve pot, add the citric acid or lemon salt, then stir lightly and leave for about a quarter of an hour.
- On a serving plate, serve the eggplant preserve cold.