22 A feast of flavour Baby eggplant Method l Remove stems and thinly peel the baby eggplants. Immerse in water with lemon to prevent from browning. l Strain and place them in limewater (immersed) for 2 hours. l Rinse well, make a small slit on the side and place them in a pot with hot water and a little lemon juice. Place over heat and boil until cooked (dropping off when pricked with a needle). l Remove, strain and leave them immersed in lemonade for 2 hours. l Strain and push an almond in each slit. l Place them in the pot, sprinkle with sugar, add water and leave them for about 2 hours. l Add cinnamon and cloves and boil over high heat until the syrup begins to thicken. l The next day re-boil the preserve until syrup reaches its setting point. Before removing from the heat add a tablespoon of lemon juice. l Fill the jars, close and turn them upside down to remove the air from inside the jars and seal. Ingredients 1 kg baby eggplants 1 kg sugar 1 glass of water 50 ml of lemon juice (for the lemonade) ½ glass pickling lime roasted blanched almonds (as many as the baby eggplants) 1 cinnamon stick 6-7 cloves 1 tbsp of lemon juice
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