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Thursday, July 12, 2012

CANASTA WITH 15TH C RECIPE FOR PICKLED EGGPLANT

Spanish Rush Market Basket Large
Photo from: Europe2You
rush basket. [Anón/Huici.1966:430:237-238; Gázquez. Cocina. 2002:33; Nola. 1989:xli-2]

PICKLED EGGPLANTS ADAPTED FROM NOLA xli-2 PARA BERENJENAS EN ESCABECHE


Ingredients

2 lbs small eggplants[1]
salt to taste
12 grape leaves
1 tsp cumin
¼ tsp cloves
½ tsp cinnamon
¼ tsp ginger
1 c honey
1 tbsp balsamic vinegar

Preparation


Eggplant Drying in a Basket
Photo by: Lord-Williams
Wash eggplants. Slice them in half. Rub them with salt and place on paper towels for 20 minutes. Wash off the salt and cut the halves horizontally making half rounds. Put water in an earthenware dish, not iron. Salt it and bring it to a boil. Add the eggplant and cumin and cover it grape leaves. When well cooked, in about 10 minutes, stain. Put a cloth in a rush basket. Add the eggplant, cover with the cloth and let dry.

When dried chill them in an earthenware pot. Grind cloves and cinnamon and shave ginger. Add them to the eggplants with salt. Add honey and vinegar and mix well. Bring to a boil. Let cool. Can the eggplants in glass jars. Seal shut. They will keep for one year.
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[1] The original recipe calls for 100 eggplants, a handful of cumin and 2 lbs honey. No other measurements are provided. See blog titled berenjenas pequeñas published on February 6, 2012 for a variation of the same recipe. 
Pickled Eggplant that Did Not Last A Year
It was that good!
Photo by: Lord-Williams


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