Melitzanaki jam


  • 1 kg of small eggplant (melitzanaki)
  • 1 kg of sugar
  • 1 handful of lime
  • Juice of half a lemon
  • Αlmond kernel


Cut the small eggplants’ stems off. Score them with a small knife, just enough for the almond to fit.

Wash them well and put them in a large bowl with water (enough to cover the eggplant). Put the lime in a cheesecloth and add it to the
bowl, stirring the water. Leave overnight.

The next day throw away the water and wash the eggplants out for several times.

Put them to boil for 10 minutes, then drain them and leave them in a colander, pressing them with a pretty heavy thing for 6-8 hours.

At this point, stuff the almonds in. The more almonds, the more delicious it will be.

Pour approximately 1-1.5 litre of water, the sugar and the small eggplants and let thicken. Finally, add the lemon juice.

When it cools, hand it in jars.


Municipality of Kalamata

Kalamata Gastronomy

Athinon 99, Kalamata