Murabba el-batinjan

Name: Murabba el-batinjan (Eggplant Jam)
Yield: For 2 Jars (500 ML [2 CUPS] EACH)
Cuisine: Syrian
Ingredients: 1 handful of walnuts (coarsely chopped); ¼ teaspoon of citric acid; 1 kg (2 lb 4 oz) of small eggplants (aubergines) (peeled and with the stem removed); 3 litres (12 cups) of warm water; 200 g (7 oz) of calcium hydroxide powder (pickling lime, or slaked lime); 2 cinnamon sticks; 1 litre (4 cups) of water; 1 kg (2 lb 4 oz) of sugar

Eggplant Jam

Preparation info

For
2 Jars

Difficulty
Medium

Appears in

Sumac

By Anas Atassi

Published 2021

About

Ingredients

200 g (7 oz) of calcium hydroxide powder (pickling lime, or slaked lime)
3

Asia
Syria
Preserve
Gluten-free
Breakfast
Vegan

Method

In a large bowl, dissolve the calcium hydroxide powder in the warm water. Stir for one minute, then set aside for 30 minutes. Any undissolved powder will sink to the bottom. Pour the water into another bowl and throw away any undissolved powder.

Set the peeled eggplants into the calcium hydroxide solution. Set a plate on top of the bowl to keep them submerged under the water. Soak the e