Lebanese Eggplant Jam (Murabba Mhashee Batindshan)

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.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	0.0732 g
Protein	0.1067 g
Carbohydrates	405.2965 g
Energy	1618.67 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0027 g
Water	28.2758 g
Calcium, Ca	50.31 mg
Lutein + zeaxanthin	4.575 g
Fiber, total dietary	0.0915 g
Carotene, beta	0.305 g
Niacin	0.0278 mg
Riboflavin	0.0046 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0027 g
Sodium, Na	12.425 mg
Total lipid (fat)	0.0732 g
Manganese, Mn	0.1895 mg
Fructose	0.3355 g
Fatty acids, total saturated 16:0	0.0037 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	400.8588 g
Choline, total	1.5555 mg
Sugars, total	401.4962 g
Fatty acids, total saturated 10:0	0.0061 g
Fatty acids, total saturated 18:0	0.0012 g
Vitamin B-6	0.014 mg
Selenium, Se	0.0305 g
Ash	0.7508 g
Fatty acids, total saturated 18:1 undifferentiated	0.0012 g
Pantothenic acid	0.04 mg
Copper, Cu	0.0413 mg
Thiamin	0.0073 mg
Iron, Fe	1.5192 mg
Carbohydrate, by difference	405.2965 g
Phosphorus, P	6.48 mg
Folate, total	6.1 g
Fatty acids, total saturated 18:2 undifferentiated	0.0037 g
Glucose (dextrose)	0.302 g
Fatty acids, total saturated 14:0	0.0006 g
Zinc, Zn	0.1364 mg
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	0.0064 g
Fatty acids, total saturated 14:1	0.0006 g
Vitamin A, IU	1.83 IU
Folate, DFE	6.1 g
Vitamin C, total ascorbic acid	11.8035 mg
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Fatty acids, total saturated	0.0122 g
Fatty acids, total monounsaturated	0.0018 g
Folate, food	6.1 g
Cryptoxanthin, beta	1.22 g
Vitamin E (alpha-tocopherol)	0.0458 mg
Magnesium, Mg	9.91 mg
Potassium, K	148.575 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 cups	1611.96	403.192	0
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
eggplant	1	0	0	0
Clove	6 cloves	0	0	0
square cheesecloth	1	0	0	0