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Lebanese Eggplant Jam (Murabba Mhashee Batindshan)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1067
Energy (kCal)1618.67
Carbohydrates (g)405.2965
Total fats (g)0.0732
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover eggplant cubes with water and bring to a boil; let cook 10 min and drain. Dissolve sugar in 2 cups water. | 2. 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. | 3. Let stand 24 hours. | 4. Drain the eggplant, reserving the syrup. Boil the syrup 20 minutes, add the eggplant back in and boil 30 minutes more. | 5. Remove the bag of cloves. | 6. Stir in the lemon juice and pour jam into hot sterilized jars. | 7. Let cool completely and store in a cool dark place. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 peeled cut - - - -
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    clove 6 cloves - - - -
    square cheesecloth 1 - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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