Candied eggplant is one our family's Yom Kippur traditions. We eat this prior to fasting.
Candied Eggplant
DESCRIPTION
Candied eggplant is one our family's Yom Kippur traditions. We eat this prior to fasting.
INGREDIENTS
- 1 pinch ground cloves
- ½ teaspoon cinnamon
- ½ cup water
- ½ cup sugar
- ½ cup honey
- 4 tablespoon olive oil
- 1 eggplant
INSTRUCTIONS
Eggplant:
- Wash eggplant. Do not remove skin. Cut eggplant into ¼" slices.
- In a large frying pan, add olive oil and fry eggplant slices at medium heat, for 5 minutes, on each side. Remove from heat.
Syrup:
- In a large saucepan, bring honey, sugar, water, cinnamon and cloves to a slow boil.
- Lower heat and simmer until liquid becomes a heavy syrup.
- Add eggplant slices and simmer 10-15 minutes making sure to coat all eggplant in syrup. Remove from heat and let cool.
DID YOU MAKE THIS RECIPE?Tag me @gokoshercowboy and hashtag it #gokoshercowboy
See more Yom Kippur recipes here.
Be the first to get new recipes when you sign up for the Kosher Cowboy newsletter.
5
Vivian Katz says
How much eggplant (pounds) do I need and how many does this serve? It will be part of a vegetarian Kol Nidre meal.
npool32 says
Hi Vivian, Sorry I'm only seeing your question now -- back to back holiday preparations kept me away from the computer. Regardless, we have never used more than 1 eggplant for this candied eggplant recipe. It's more of a delicacy in which everyone has a bite. One large eggplant is enough to suffice 8 people (everyone gets a taste). I hope you enjoyed it!