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.