Lebanese Eggplant Jam (Mrabba el Betenjan): A Traditional Recipe from the Levant
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Eggplant Jam? Yes, really. Across Lebanon, Syria, and Palestine, families have made Mrabba el Betenjan for generations. Tiny eggplants are peeled, slit, soaked, and slowly simmered in syrup until glossy and tender. It is a preserve that turns humble ingredients into something extraordinary.
A Tradition Steeped in Story
In many Lebanese homes, Eggplant Jam marks the end of summer, when markets overflow with miniature eggplants. Families gather to peel, soak, and simmer together — an unhurried ritual that transforms a simple ingredient into a ceremonial preserve. Once cooled, each eggplant is tucked with a walnut for delicate texture and a sweet, spiced finish.
How I Rediscovered Eggplant Jam
I first learned about Mrabba el Betenjan from my grandmother, and rediscovered it years later at a farmers market in New York. Making it again was a return to patience — peeling each eggplant carefully, soaking overnight, and simmering until the syrup turned deep amber. For prep, I used the SEKKIN Paring Knife — balanced, precise, and ideal for trimming delicate produce without bruising it.
Lebanese Eggplant Jam (Mrabba el Betenjan) Recipe
Serves 6–8 | Prep: overnight soak | Cook: about 4 hours simmer
Ingredients
- 2 lb (900 g) mini eggplants
- 1.5 L water
- 2¼ tbsp pickling lime (كلس)
- 750 g sugar
- 2.25 L water (for syrup)
- Juice of 1 lemon
- 2 cinnamon sticks
- Walnuts (optional, for filling)
Instructions
- Peel eggplants and trim the tops using the SEKKIN Paring Knife. Make a small slit lengthwise in each. Keep in cold water to prevent browning.
- Mix the pickling lime with 1.5 L water and soak eggplants overnight, covered with a plate to keep them submerged.
- Rinse thoroughly. Boil eggplants for 5 minutes, then transfer to cold water.
- Gently squeeze out excess water without crushing.
- In a large pot, boil sugar with 2.25 L water to make a syrup; add lemon juice and cinnamon sticks.
- Add eggplants and simmer on low for about 4 hours, pressing occasionally so they remain submerged.
- If the syrup dries too much, add make a new batch of syrup and add it to the pot.
- When the syrup is glossy and amber, fill sterilized jars with eggplants and syrup.
- Before serving, tuck a walnut into each slit for a final touch of texture and sweetness.
Why This Recipe Matters
Mrabba el Betenjan is more than a recipe. It is a reminder of what slow food teaches us: patience, memory, and transformation. Every step — from peeling to simmering — honors a lineage that finds poetry in everyday cooking.
At SEKKIN, we believe in tools that carry that same spirit: purposeful, lasting, and beautiful to use.