Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, January 15, 2010

Eggplant Jam

(Patlican Receli)

Eggplant Jam
6 petite size eggplant ~6 cm long

1 cup sugar
1 1/2 cup water
4 cloves
Juice of one lemon

Don't remove the stems and caps of the eggplants. Peeled them very fine. Soak them into the 2 cups of water with salt for about 15 minutes. Gently squeeze the eggplants with your hand. Bring to boil some water in a small sauce pan. Add the eggplants and boil for about 7-8 minutes at medium heat. Drain, let them cool down. Gently squeeze the eggplants with your palm.

Melt the sugar, water and cloves in a small sized pot. Bring to boil then add the eggplants and turn the heat to down. Cook for about 25 minutes at low heat. Put a drop of syrup on a cold plate, if it is not runny and stays, then it's done. Add the lemon juice, stir. Turn the heat off after 2 minutes. Let it cool down.

You may serve Eggplant Jam with Thick Turkish Cream.



At 3:47 PM, Blogger Νασος Παπαστυλιανού said...

In Greece we are making delicious pickles (tursu) with small size eggplants. So it is the one of a few materials that you can transform in to pickles or jam, to dry or to cook with many ways, making kebap etc etc..

Thank you

At 4:30 PM, Blogger L Vanel said...

Miam, I love the whole idea of this. Thank you.

At 3:08 PM, Anonymous 321 said...

çok şirin görünüyorlar :) böyle küçük patlıcanlar bulduğumda bende yapmayı denicem

At 6:28 AM, Blogger Unknown said...

hello binnur. i have a question for you...for eggplant jam it work just baby eggplant or i cand make it with ordinary eggplant cut in small pieces? here i cant find baby eggplant and i want to try this jam. tnxs

At 6:52 PM, Blogger Binnur said...

Hi Aliki,
Them jam should be with the baby eggplant. Otherwise the regular eggplant pieces would be mash in the syrup:)


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