Eggplant jam

By: Chef Set Balkis Friday 13th April 2018

Eggplant jam


1 kg of black bell eggplant

2 cups of sugar

1 cup of water

1 squeeze of lemon juice


Method of Preparation

The sugar is dissolved in the water and is boiled until it becomes Katr.

 The peeled Eggplant is put over fire.  Then, it is boiled with sugar for 30 minutes until the eggplant absorbs all the Katr and becomes consistent.  The jam is stored in sterilized glass jars that should be closed firmly.   


By Set Balkis

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