*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Greek                            Harned 1994
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.”
   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.
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