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Add a photoServings: 1
Ingredients
- 2 lb Aubergine
- 2 x Lemons Blanched almonds
- 2 lb Sugar
- 1/2 pt ,Water
- 1/2 c. Honey
- 1 sm Piece of cinnamon
- 4 x Cloves
Directions
- Wash the aubergines and trim. Cut in walnut-sized pcs. Cover with water and the juice of 1 lemon and leave to soak for an hour. Boil till the pcs are just tender (about 10 min), remove and drain. Push an almond inside each of the aubergine pcs.
- In a preserving pan, heat sugar and water and add in the aubergine. Heat gently for 10 min. Leave in the syrup overnight. Next day, heat the syrup and add in the rest of the ingredients, including the juice of the second lemon.
- Simmer gently till setting point is reached. Test in the usual way and put in warm jars. Seal and allow to cold. Store in a cold place.
- Santa Maria writes: "This preserve, that is particularly liked in Crete, is made with tiny aubergines. If you can't obtain them, here is a recipe that uses aubergine cut in pcs. Otherwise, use the same weight of tiny aubergines."
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