A Moroccan treat, these eggplants can be indulged in with a cup of strong tea, or as a cheese plate addition.
2 lbs miniature eggplants
4 cups sugar (or use 3 cups sugar, 1 cup honey)
1/2 cup lemon juice
2 sticks cinnamon
1 tsp clove buds
2 tsp cinnamon, ground
2tsp cloves, ground
2 tsp dried ginger root, ground
Wash eggplants and pierce with a fork. Once all are ready place in a pot of filtered water and cook until water boils. Reduce heat and simmer for five minutes. Allow the eggplants to cool before draining completely in a colander.
While the eggplants are cooling, squeeze enough lemons to make half a cup of lemon juice. Bring to a boil four cups of sugar together with the lemon juice, and add all the spices: cinnamon, cloves and ginger. Once the mixture comes to a boil and the sugar has completely melted - add the eggplants. Cook on low until the eggplants have absorbed about half of the syrup (takes between 1-2 hours).
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.