Recipe for Pickled Eggplant (Batinjan Makboos)

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Yield:

7 Pints

Ingredients:

Amount	Ingredient
3 med	Eggplants
2 lb	Sugar
3 pt	Vinegar
1 tsp	Paprika
2 tbl	Peppercorns
4 tbl	Cloves
6 tbl	Poppy seeds
4 tbl	Cinnamon
4 tbl	Ginger
1/4 lb	Mustard seeds
6 tbl	Fennel seeds

Instructions:

Instructions: Wash eggplant (dont peel); trim off stems and cube. Cook in boiling, lightly salted water for several minutes. Drain thoroughly.

Meanwhile, cook sugar, vinegar, and paprika together until mixture boils. Add eggplant cubes and all remaining ingredients. Bring to a boil and boil 3 minutes. Eggplant should hold cube shape. Put eggplant itno sterilized jars and cover with pickling liquid. Seal and store 2 weeks before using.

Helen Corey, "The Art of Syrian Cookery"

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