Lebanese Eggplant Jam Murabba Mhashee Batindshan Recipes

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LEBANESE EGGPLANT JAM (MURABBA MHASHEE BATINDSHAN)



Lebanese Eggplant Jam (Murabba Mhashee Batindshan) image

Here's one I haven't tried yet but have been wanting to. Time to make does not include a steeping period of 24 hours.

Provided by echo echo

Categories     Vegetable

Time 1h30m

Yield 2 1/2 cups

Number Of Ingredients 5

1 lb ripe eggplant, peeled and cut in 1/2-inch cubes
2 cups sugar
6 cloves
1 small square cheesecloth
2 tablespoons lemon juice

Steps:

  • Cover eggplant cubes with water and bring to a boil; let cook 10 min and drain. Dissolve sugar in 2 cups water.
  • 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.
  • Let stand 24 hours.
  • Drain the eggplant, reserving the syrup. Boil the syrup 20 minutes, add the eggplant back in and boil 30 minutes more.
  • Remove the bag of cloves.
  • Stir in the lemon juice and pour jam into hot sterilized jars.
  • Let cool completely and store in a cool dark place.

Nutrition Facts : Calories 665.8, Fat 0.3, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 171.4, Fiber 6.2, Sugar 164.4, Protein 1.9

ALGERIAN EGGPLANT JAM (SAVORY)



Algerian Eggplant Jam (Savory) image

I haven't made this, but the ingredients sound fantastic. Serve with warm, crusty bread. Prep time does not include salting time of 30 minutes.

Provided by Jostlori

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 eggplants, about 13 oz each
2 garlic cloves, crushed
1 teaspoon sweet paprika
1 1/2 teaspoons cumin, ground
1/2 teaspoon sugar
1 tablespoon lemon juice

Steps:

  • Cut eggplant into 1/2 inch slices, sprinkle liberally with salt and let drain in a colander for 30 minutes.
  • Rinse well, squeeze gently and pat dry.
  • Heat about 1/4 inch of oil in a large frying pan and fry the slices in batches over medium heat until golden brown on both sides.
  • Drain on paper towels, then chop finely. Put in a colander until most of the oil has drained off, then transfer to a bowl and add the paprika, cumin and sugar.
  • Wipe out the frying pan then add the eggplant mixture and stir constantly over medium heat for 2 minutes. Transfer to a bowl and stir in the lemon juice and season.
  • Serve at room temperature.

Nutrition Facts : Calories 43.1, Fat 0.5, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 10, Fiber 5.4, Sugar 4.1, Protein 1.8

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