Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Eggplant Mourapa (sweet Eggplant Preserves)
Famous Authors (View All Authors)
Vegetables - Eggplant Mourapa (sweet Eggplant Preserves) Post by :pcarlow Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2873

Click below to download : Vegetables - Eggplant Mourapa (sweet Eggplant Preserves) (Format : PDF)

Vegetables - Eggplant Mourapa (sweet Eggplant Preserves)

Category, Preserves
Submitted by Angel

1 kg. baby eggplants, 2 lbs.
Lime water: 1/2 kg. (*) burnt lime (gir or kir) for 5 L (**) water
water, for rinsing
11/2 kg. sugar, 3 lbs.
400 gr. water, 131/4 fl. ounces
cloves, cinnamon, cardamon, to taste


Choose baby eggplants no bigger than 5-6 sm. Peel them with peeler and place in lime water for 40 minutes. Rinse with cold water and strain.

Boil water and place strained eggplants in boiling water, cook for 5-7 minutes, drain water and cool down eggplants.

Make syrup, bring it to boil and place cooled eggplants in it. Cook 30-35 minutes, remove from heat and keep it like that for two hours.

Repeat that operation 3 more times, add spices and cook until ready.

(*), ½ K = 1 lb
(**) 5¼ quarts
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Eggplant Parmesan Ii Vegetables - Eggplant Parmesan Ii

Vegetables - Eggplant Parmesan Ii
1 medium eggplant -- cut in 1/2" rounds 1/2 cup flour 1 egg -- lightly beaten 1 1/4 cups seasoned bread crumbs 1 clove garlic -- thinly sliced 1/4 cup olive oil -- for brushing 3 cups marinara sauce 1/2 cup fresh basil leaves -- shredded salt and pepper 3/4 cup Parmesan cheese -- grated 1/2 lb. mozzarella -- thinly sliced Preheat oven to 350° F.Dip eggplant rounds in the flour, then egg and then in the breadcrumbs and transfer to a sheet pan and arrange in a single layer. Spread some sauce on the bottom
PREVIOUS BOOKS

Vegetables - Eggplant -  Eggplant Meatballs Vegetables - Eggplant - Eggplant Meatballs

Vegetables - Eggplant -  Eggplant Meatballs
1 large eggplant, peeled and diced 2 pounds lean ground beef 1/2 cup freshly grated Parmesan or Romano cheese 3 garlic cloves, crushed 1/2 cup bread crumbs 2 eggs 1/2 teaspoon basil salt and black pepper, to taste olive oil for frying Place the diced, peeled eggplant in a saucepan with enough water to cover. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until the eggplant is tender. Meanwhile, mix together the remaining ingredients for the meatballs. Drain the eggplant and allow it to cool for a moment. Mash the eggplant and mix it in with
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT