Candied Baby Eggplant (Confiture d’Aubergines)

Candied Eggplant Yom Kippur tradition
Candied Eggplant

 

Candied Eggplant Yom Kippur tradition

Candied Baby Eggplant


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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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