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). Comments are closed.
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CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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