Lebanese Eggplant Jam (Murabba Mhashee Batindshan)

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Here's one I haven't tried yet but have been wanting to. Time to make does not include a steeping period of 24 hours.

Ingredients Nutrition


  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.
Most Helpful

I had an incredible breakfast at Kinneret, Israel that included something like this, and I have been looking for a recipe for this since. This one is very, very close. Thanks!

s.currysumner January 08, 2014