Baby Eggplant Spoon Sweet

Total Time: 25 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 24 hrs

Ingredients

• 2 lbs baby eggplants, each about 2 inches long
• 1/2 cup fresh lemon juice
• 50 whole blanched almonds
• 3 cups sugar
• 1/2 cup honey
• 3 inches cinnamon sticks
• 6 cloves, whole
• 2 large fresh thyme sprigs
• 2 1/2 cups water

Recipe

• 1 cut and discard the stems of the eggplants and make a small lengthwise slit in each one.
• 2 place the eggplants in a large bowl and add 1/4 c of the lemon juice plus enough cold water to cover.
• 3 set a plate over the eggplants to keep them submerged and set aside to soak for 1 hour.
• 4 bring a large pot of water to boil over high heat.
• 5 drain the eggplants and drop them into the boiling water.
• 6 boil until they are squeezable but still firm, 10 minutes.
• 7 drain and plunge them into cold water to cool.
• 8 insert an almond into the slit in each eggplant.
• 9 mix the sugar, honey, cinnamon stick, cloves, thyme, 2 1/2 c water and the remaining 1/4 c lemon juice in a pot and bring to a boil over high heat.
• 10 add the eggplant and reduce heat slightly and simmer briskly until the eggplants are soft, 5 minutes.
• 11 remove from the heat. discard the cinnamon stick and thyme sprigs and set the eggplants aside to cool. cover the pot and set it aside at room temperature overnight.
• 12 the next day, strain the liquid into a large saucepan.
• 13 set the strainer with the eggplants over a bowl.
• 14 bring the liquid to a boil over medium-high heat, then reduce the heat and simmer until soft threads form, (240 f on a candy thermometer or 8-12 minutes).
• 15 add the eggplants and any collected juices to the pan and cook until the liquid is thick enough to coat a spoon or about 10 minutes.
• 16 remove from heat and set aside to cool.
• 17 transfer to storage jars.
• 18 it will keep in the refrigerator for several weeks.