Surprisingly delicious, this eggplant preserve will take on the texture of figs. Filled with walnuts or almonds, and preserved in a cinnamon and cloves scented sweet syrup, this preserve was a big part of our home staple while I was growing up. It’s a must try for a true gourmand and culinary explorer.
12 baby eggplants about 3” long, washed, tops trimmed
2 cups sugar
2-1/2 cups water
2 pieces of cinnamon stick
6 cloves
2 + 2 tbsp lemon juice
1 tsp vanilla or rose water
12 + 12 walnut halves or almonds, for filling
Place the washed and trimmed eggplants in a bowl of water and 2 tbsp of the lemon juice (lemon juice prevents discolouration); allow to rest for 24 hours, changing the water 2-3 times, in between. Idea here is to rid the eggplant of its bitterness.
Strain the eggplants and make a small lengthwise slice on each eggplant. Gently insert 1 walnut half or an almond into the crevice of each eggplant.
Bring the sugar, water, cinnamon and cloves to a boil. Add the eggplants and the rest of the 12 walnut halves or almonds, and cook for another 5 minutes. Add 2 tbsp of lemon juice, and the dash of vanilla or rose water. Bring it to boil again for another 5 minutes.
Remove from heat and allow it to cool. Can store in sterilized jars.
Great served with a cup of your favourite tea.
Can I use vinegar instead of lemon for the soaking?
I’ve never tried using vinegar…but it’s the acidity that’s required so I think it could work. Try using white vinegar which has no prominent flavor profile. Let me know how it works!