مربى الباذنجان المحشي بالجوز

We gently squeeze each eggplant to remove excess water.

Optionally, the eggplants can be stuffed with walnuts before adding them to the syrup.

We fill warm jam into clean, dry glass jars.

We let the jam simmer over medium heat, then lower the heat and cook for 4 hours until the syrup thickens and flavors blend.

We add 2 cinnamon sticks for flavor.

We skim off any white foam that appears on the surface.

We add ½ teaspoon of citric acid to give shine and prevent sugar crystallization.

We add the eggplants to the boiling syrup and press them down with a wooden spoon so they don’t float.

To prepare the syrup, we place 1 kg of sugar with 2 liters of water in a pot and bring it to a boil.

We cut off the tops of the eggplants, then peel them.

We immediately transfer them to cold water to stop the cooking process.

We boil the eggplants in water for 5 minutes only.

After soaking, we wash the eggplants thoroughly with water to remove any lime residue.

After the lime settles, we take only the clear water and soak the eggplants in it for 3 hours up to overnight.

In a bowl, we mix 2 liters of water with 3 tablespoons of lime and let it settle.

We place the peeled eggplants in water immediately to prevent discoloration.

We make a small slit in the middle of each eggplant to prepare it for stuffing later.