Candied Baby Eggplant
DESCRIPTION
INGREDIENTS
(for eggplant):
- 2 lbs baby eggplants (2"- 4" long)
- 2 quarts water
Ingredients (for syrup):
- 4 cups granulated sugar
- 2 sticks cinnamon
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 cup lemon juice
- 1 cup water
INSTRUCTIONS
Eggplant:
- Leaving the stems in place, wash and rinse eggplants. Using fork, prick holes around each eggplant.
- In a large pot, bring 2 quarts of water to a boil and cook eggplants for 5-10 minutes. When cooled, gently squeeze each eggplant to remove excess water.
Syrup:
- In a saucepan, add syrup ingredients: water, sugar, cinnamon sticks, ground cinnamon, ground clove, ginger, and lemon juice. Bring to a boil, then simmer gently 5-10 minutes until liquid thickens to a syrup consistency.
- Individually add eggplant to the syrup and cook on medium-low heat for 1 hour. Remove once eggplant is glistening.
Notes
French: Confiture d'Aubergines
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