Alive in only a few regions, jam seems like an unusual use for aubergines but is exceptionally good and quite the Turkish breakfast party showstopper. This sweet and tart preserve has hints of cinnamon and cloves and a bold pekmez undertone.
Category: | Essentials & For The Pantry Desserts, Drinks & Sweet Treats |
Seasons | Summer |
Cuisine Type | Turkish |
350 Grams Baby aubergines |
300 Grams Sugar |
1 Juice of 1/2 lemon |
2 Cloves |
1/4 Cinnamon stick |
1 Tablespoon Grape vinegar |
1 Tablespoon Grape molasses (Pekmez) |
Quite interesting! I must give it a try!! (Please feel free to delete my previous comment)
Quite interesting! I must give it a try ??