Lebanese Eggplant Jam (Murabba Mhashee Batindshan)

Lebanese Eggplant Jam is a traditional Middle Eastern condiment that is often enjoyed with bread or as a topping for desserts.

This is vegan, gluten free and low fat recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.

Print Recipe

Medium

Lebanese Eggplant Jam (Murabba Mhashee Batindshan)

Cooking Method: Boiling, Simmering Cuisine: Lebanese Courses: Any, Condiment Recipe Keys: Gluten Free L Low fat Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 60 min Rest Time 30 min Total Time 1 hr 50 mins

Servings: 10 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1000 gram Eggplant
• 1000 gram Sugar
• 1 unit Lemon
• 1 cup Water
• 1 teaspoon Rosewater

Instructions

1. Peel the eggplants and cut them into small cubes.
2. In a large pot, combine the eggplants, sugar, lemon juice, and water.
3. Cook over medium heat, stirring occasionally, until the mixture thickens and the eggplants become translucent.
4. Add rosewater and cook for another 5 minutes.
5. Remove from heat and let it rest for 30 minutes.
6. Transfer to sterilized jars and let it cool completely before sealing.
7. Store in a cool, dark place for up to 6 months.

Nutrition Facts

Servings 10

---

Amount Per Serving

Calories 100kcal

% Daily Value *

Total Carbohydrate 25g9%

Sugars 20g

Protein 1g2%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.